Tomato, tamarind and aubergine soup with coconut crisps

September 13, 2012 (Last Updated: January 11, 2019)
Tomato, tamarind and aubergine soup with coconut crisps recipe

This tomato, tamarind and aubergine soup with coconut crisps is the perfect, heart-warming soup on a cold winter’s evening. 

Print Recipe

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.

 

 

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September 13, 2012 (Last Updated: January 11, 2019) By
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