This tomato, tamarind and aubergine soup with coconut crisps is the perfect, heart-warming soup on a cold winter’s evening.
Tomato, tamarind and aubergine soup with coconut crisps
Ingredients
- 45ml (3 tbsp) olive oil
- 1 onion, finely chopped
- 1 large aubergine, diced
- 2 garlic cloves, crushed
- 1 x 410g tin chopped tomatoes
- 4 fresh curry leaves
- 30ml (2 tbsp) tamarind paste
- 500ml (2 cups) tomato passata
- 1L (4 cups) good quality chicken stock
- 1 x 400g tin coconut cream
- salt and freshly ground black pepper, to taste
- toasted shaved coconut, to serve
Instructions
1
Heat the oil in a large stock pot. Add the onion and aubergine and sauté until golden brown.
2
Add the garlic, chopped tomatoes, curry leaves and tamarind paste, and cook for 3 minutes.
3
Add the passata, chicken stock and coconut cream, and season.
4
Bring to the boil, then reduce the heat and simmer for 20 minutes.
5
Ladle into warm bowls and scatter with the coconut before serving.
