Tomato, tamarind and aubergine soup with coconut crisps – Food & Home Magazine

Ingredients

• 45ml (3 tbsp) olive oil
• 1 onion, finely chopped
• 1 large aubergine, diced
• 2 garlic cloves, crushed
• 1 x 410g tin chopped tomatoes
• 4 fresh curry leaves
• 30ml (2 tbsp) tamarind paste
• 500ml (2 cups) tomato passata
• 1L (4 cups) good quality chicken stock
• 1 x 400g tin coconut cream
• salt and freshly ground black pepper, to taste
• toasted shaved coconut, to serve