‘Soup puts the heart at ease…’
Beautiful, vibrant, rich and tasty may be a description of your ideal partner but for me it is what I look for in the perfect dish.
This recipe is actually the recipe for my grandma’s pasta sauce. Every Indian household has one. It’s a kicked-up version of arrabiata, with the family’s signature mix of spices.
As a kid I liked the sauce and didn’t like the pasta (I wish I had that issue as an adult) and so would just eat the sauce as a soup.
As the nights start to get colder and the light fades a little earlier, I thought this would be the perfect dish to recreate. Warming both in your hands and in your tummy.
Ingredients
- 1 tbsp. coconut oil
- 6 black peppercorns
- 1 bay leaf
- 2 whole cloves
- ¼ piece of cinnamon
- ½ tsp. mustard seeds
- ½ tsp. fennel seeds
- ½ tsp. cumin seeds
- 4 cloves garlic, finely chopped
- 2 large shallots
- 1-inch piece of ginger, peeled and diced
- 2 pounds tomatoes
- 1-quart vegetable broth
- 2 tsp. turmeric
- ½ tsp. garam masala
- ½ tsp. chili powder
- ½. Cup fresh cilantro
- Salt and pepper to taste
Method
- Roast the tomatoes at 350f, until soft and bursting through the skin
- Once cooked allow to cool and blend
- Heat the oil and add the whole spices, peppercorns, bay leaf, cloves, cinnamon, fennel and cumin
- Add the ginger and garlic and sauté until fragrant for a few minutes, being careful not to burn
- Add the tomato mixture and stir, add the broth and simmer for 10 minutes until all the flavours are well combined
- Add the powdered spices and adjust for seasoning
- Serve hot on its own, with pasta or with fresh crusty bread
