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Recipe by olive magazine

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1. Put the tomatoes, garlic and ginger in a blender with 200ml water and process for 1 minute or until smooth. Pour into a large saucepan and add the tamarind, fresh coriander, green chilli, turmeric, ground coriander and season. Bring to a boil and cook on a medium heat for 25 minutes. If it's too thick, add a little more water.
2. Heat 3 tbsp oil in a small frying pan. Add the mustard seeds and when they begin to pop, add the red chillies and cumin. Fry for 10 seconds then remove from heat. Pour the soup into bowls and spoon the spice oil over each. Serve with fresh coriander leaves and naan bread.

Per serving

198 kcalories, protein 3.4g, carbohydrate 25.5g, fat 9.8 g, saturated fat 1.1g, fibre 2.4g, salt 0.06 g

Latest comments and suggestions

• Ann

  27 November 2008

  Ann commented on this recipe

  Fab, taste is unusual at first, but then mmmh. my favorite. great if your feeling under the weather.

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• Beth

  27 December 2008

  Beth rated and commented on this recipe

  

  Really yummy - though would add a teaspoon of sugar next time as tomatoes were a little acidic.

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• trickydee

  02 September 2009

  trickydee rated and commented on this recipe

  

  Very tasty even without the tamarind. I also pushed the processed tomatoes through a sieve which got rid of a lot of pulp and gave a smoother soup plus added a little sugar as per one of the other suggestions. Will make it again once I've picked more tomatoes!!

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Ingredients

• 12 medium tomatoes , quartered
• 3 garlic cloves
• 2½cm root ginger , peeled and sliced
• 100g tamarind purée (try Bart)
• a small bunch coriander , finely chopped
• 1 medium green chilli , slit lengthways
• 1 tsp turmeric powder
• ½ tsp ground coriander
• vegetable oil
• 1 tsp mustard seeds
• 3 small dried red chillies , crushed or a pinch of chilli flakes
• ½ tsp cumin seeds

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 35 minutes

Ingredients

• 12 medium tomatoes , quartered
• 3 garlic cloves
• 2½cm root ginger , peeled and sliced
• 100g tamarind purée (try Bart)
• a small bunch coriander , finely chopped
• 1 medium green chilli , slit lengthways
• 1 tsp turmeric powder
• ½ tsp ground coriander
• vegetable oil
• 1 tsp mustard seeds
• 3 small dried red chillies , crushed or a pinch of chilli flakes
• ½ tsp cumin seeds

Per serving

198 kcalories, protein 3.4g, carbohydrate 25.5g, fat 9.8 g, saturated fat 1.1g, fibre 2.4g, salt 0.06 g

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