January 2010 Archives

Stats
Serves: 2
Prep Time: 10 mins
Cook Time: 30mins

Ingredients
25g butter
2cm cube of ginger, finely chopped
1 tin chopped tomatoes, drained with the juice reserved
1pt vegetable stock
2stp tomato puree
1/2tsp lemongrass paste
1/2tsp tamarind paste
100ml single cream
1 chopped and desseded green chilli

Method

1. Melt the butter in a saucepan over a low heat, add the ginger and allow to infuse
   
2. Add the drained chopped tomatoes, stir well
3. Add the tomato puree, lemongrass and tamarind paste and mix well
4. Add the hot vegetable stock and reserved tomato juice
5. Allow to come to the boil, add the chopped green chilli and simmer for five minutes
6. Add cream
7. Blend until smooth