June 19, 2018

TOMATO AND COCONUT SOUP

Ingredients:
Tomatoes - 2 cans (440 gms each) with juice
Sugar - 2 tsp
Salt - 1 tsp
All purpose flour -  2 tbsp
Vegetable oil-  tbsp
Ground coriander - 2 tsp
Cumin - 2tsp
Chilli powder - 1/2 tsp or to taste
Thick coconut cream - 1 cup
Freshly ground black pepper

Method:

  • Puree tomatoes with sugar, salt, and flour in a food processor.
  • Heat oil in saucepan and cook spices until fragrant, about one minute.
  • Add coconut cream and pureed tomatoes.
  • Simmer, stirring, for a few minutes until slightly thickened.
  • Season with pepper to taste.
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