Gingered Tomato Broth with Pappadam Noodles
Yield
5 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
spinach
|
*
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 ½ | tablespoons |
ginger
grated |
|
| 1 | teaspoon |
jalapeño pepper
|
|
| ¼ | teaspoon |
turmeric
|
|
| 3 | each |
tomatoes
peeled, seeded, diced |
|
| 5 | cups |
stock
|
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
spinach
|
*
|
| 15 | ml |
peanut oil
|
|
| 5 | ml |
cumin seeds
|
|
| 23 | ml |
ginger
grated |
|
| 5 | ml |
jalapeño pepper
|
|
| 1.3 | ml |
turmeric
|
|
| 3 | each |
tomatoes
peeled, seeded, diced |
|
| 1.2 | l |
stock
|
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Using scissors, cut pappadams into 1 inch wide noodles.
Stack spinach leaves, roll them into a tight log, and cut into ⅛ inch chiffonade.
Heat oil over moderate heat.
Add cumin seeds, ginger and jalapeno, fry until seeds darken slightly.
Stir in turmeric and tomato and cook about 4 to 5 minutes.
Add stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Season.
Just before serving, add noodles and spinach and simmer for a bare minute.
Ladle into warmed bowls and garnish with cilantro.
