• 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

    Serves: 6
    Cooking Time: 30 mins

    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.

     

     

    ×
    Exit mobile version