Why recepie famous for?
Use up tinned chopped tomatoes and infuse with punchy spices to create this nutritious vegan soup
Ingredients
Vegetable oil 1 tbspgarlic 1 clove, crushed
ginger 2cm piece, finely grated
red chilli 1, finely chopped
lemongrass 2 stalks, woody outer leaves discarded, finely chopped
ground coriander ¼ tsp
chopped tomatoes 400g tin
tamarind purée 2 tbsp
cumin seeds ¼ tsp
basmati rice 3 tbsp
coriander a handful, finely chopped
Instructions
STEP 1Heat the vegetable oil in a pan and cook the garlic, ginger, chilli and lemongrass for 2 minutes.
STEP 2
Add the spices and cook for 1 minute, then tip in the tomatoes, tamarind and 600ml water, and simmer for 5 minutes. Blitz with a stick blender until smooth, then season.
STEP 3
Heat the soup again, add the rice and simmer for 10-12 minutes or until the rice is cooked. Stir through the coriander and serve.
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