A different twist to the traditional tomato soup.
2 tbsp vegetable oil
1 large onion, peeled and chopped
2.5cm ginger, peeled and chopped
2 large garlic cloves, peeled and chopped
Sea salt and freshly ground black pepper
2 red chillies, deseeded and finely chopped
½ tsp dried fenugreek, crushed with a pinch of salt
1 bay leaf
1 tsp ground turmeric
1 tsp ground cumin
100g tomato puree
400ml tin coconut milk
Pinch of sugar (optional)
1 tbsp coconut or vegetable oil
1 tsp cumin seeds
Pinch of asafoetida (optional)
Handful of coriander leaves (to garnish, optional)
2 tbsp toasted flaked coconut (to garnish, optional)
Bring a pan of water to the boil. Lightly score a cross at the top and base of each tomato then lower them into the boiling water for 15-20 seconds. Remove with a slotted spoon and refresh in a bowl of iced water. Once cooled, peel off
the skins of the tomato and roughly chop the flesh. Set aside.
Heat the oil in a medium saucepan and add the onion, ginger and garlic. Add a pinch of salt and some pepper and sweat for 4-5 minutes until the onion begins to soften. Add the chillies, fenugreek, bay leaf, turmeric and cumin and cook
for another 3-4 minutes. Tip in the chopped tomatoes and tomato pure and stir well.
Pour in the coconut milk and use the tin to measure out an equal amount of water. Add this to the pan and bring to a simmer. Cook gently for about 15-20 minutes until the tomatoes are very soft and have broken down.