2 x 400g tins of tomatoes
2 tbsp vegetable oil
1 medium onion, finely diced
2 tsp red chili flakes (adjust according to how spicy you want it)
2 tsp panch phoran (a Bengali 5 spice mix, available in larger supermarkets)
3 cm chunk of fresh ginger, peeled and grated
2 cloves of garlic, grated or crushed
2 tsp garam masala
400ml can of half fat coconut milk
- Place a large saucepan over a medium high heat, add the oil and heat for a few seconds.
- Add the onion to the pan and cook until translucent and soft.
- Add the chilli flakes and allow the spices to sizzle for around 30 seconds, next add the panch phoran, ginger and garlic and cook out for a minute or so.
- Next add the tinned tomatoes and simmer the mixture over a medium heat for 10-15 minutes.
- Stir through the garam masala and continue to cook for another 5-10 minutes until the tomatoes have thickened and taken on a rich, more orange colour.
- Add a generous pinch of salt and a teaspoon of sugar then either using a stick blender or food processor blitz the soup for until you have removed the lumps. This stage is optional but I prefer a smooth tomato soup.
- Return the blended tomatoes to the saucepan, add the coconut milk, stir thoroughly and heat through for a few minutes.
- Serve with either rice or a thick chunk of bread. I ate mine with my homemade pumpkin bread.