Tomato shorba

Name: Tomato shorba
Cook time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 cloves garlic; 2cm ginger; 2 tsp vegetable oil; 2 cups (500ml) tomato passata; ¼ tsp chilli powder (or to taste); ¼ tsp turmeric powder; ½ tsp cumin powder; ½ tsp coriander powder; ½ tsp garam masala; 1 bay leaf; 3 cups unsalted vegetable stock, or water; ½ tsp salt; freshly ground black pepper; ¼ cup finely shredded coriander, to serve

Adam Liaw

January 29, 2019

easyTime:< 30 minsServes:4

Put a little restraint into your diet without sacrificing flavour.

Ingredients

3 cloves garlic
2cm ginger
2 tsp vegetable oil
2 cups (500ml) tomato passata
¼ tsp chilli powder (or to taste)
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder
½ tsp garam masala
1 bay leaf
3 cups unsalted vegetable stock, or water
½ tsp salt
freshly ground black pepper
¼ cup finely shredded coriander, to serve

Method

Grate the garlic and ginger with a rasp grater. Place a medium saucepan over medium heat and add the oil, then the garlic and ginger, and stir constantly for about 30 seconds until fragrant. Don't let the garlic and ginger brown. Add the tomato passata and bring to a simmer.
Add the chilli (if using), turmeric, cumin, coriander, garam masala and bay leaf. Add the stock and simmer for 5 minutes, then season with the salt and black pepper to taste.
Simmer for a further 5 minutes, then turn off the heat. Allow to stand for 3 minutes, then remove the bay leaf if desired. Stir through the coriander and serve immediately.

Continue this series

22 recipes that start with a jar of tomato passata