I bought my first tamarind puree the other day from a New Save Asian Fresh Supermarket. I wanted to put it to good use, so tried out this recipe for tomato and tamarind soup from Taste Magazine. It was divine! Also quick. It only took 30 minutes from start to finish.
Ingredients
- 1T olive oil
- 2 cloves garlic, chopped
- Thumb-size piece of ginger, chopped
- 1t ground cumin
- 1t ground coriander
- A small bunch of coriander, stalks and leaves separated
- 1/2c red lentils
- 2 x 400g cans chopped tomatoes
- 500ml vegetable or chicken stock
- 1T sweet chilli sauce
- 1T tamarind puree
- 4T natural yoghurt
Method
1. Heat oil in a large pan. Cook garlic and ginger for 3 minutes, until fragrant.
2. Add the spices and cook for another minute, then add the coriander stalks and lentils, stirring to coat lentils in the spices.
3. Add tomatoes and stock.
4. Bring to a simmer and stir in the sweet chilli sauce and tamarind paste. Simmer for 20 minutes until lentils are tender, then blend until smooth.
5. Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.
Linked up to Sunday Night Soup Night at Easy Natural Food.
I'm heading off the my local Asian to see if they have tamarind paste/puree, because this sounds like a divine combo! Thanks for sharing this recipe with Sunday Night Soup Night. Looking forward to your next soup/stock/chowder creation.
ReplyDeleteOoh, have fun with tamarind. It's also good in Pad Thai.
ReplyDelete