Goodfood Travels: India's Tomato-Tamarind Rasam
with Basmati Rice & Cooling Raita
Cooking time
15 minutes
Servings
2/4
Calories
330 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: India, specifically Southern India, where rasam is a tangy treat. Ginger, tamarind and cilantro is a wild flavour ride, ready to be mellowed with raita.
We will send you:
- 15ml Ginger paste
- 15ml Minced garlic
- 280g Multicoloured cherry tomatoes
- 14g Cilantro
- 50g Diced onions
- 227g Pre-cooked basmati rice
- 15ml Tamarind paste
- 30ml Vegetable demi-glace
- 60g Tzatziki or raita
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Milk
You will need:
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Total Fat
7 g
Saturated Fat
2 g
Sodium
380 mg
Total Carb
55 g
Sugars
11 g
Protein
8 g
Fibre
3 g
Preparation
Start the soup
- In a medium pot, heat a drizzle of oil on medium.
- Add the tomatoes and onions. Cook, stirring occasionally, slightly crushing the tomatoes, 3 to 4 min., until beginning to burst.
- Add the garlic, ginger and spices. Sauté, 30 sec. to 1 min., until fragrant.
Finish the soup
- To the pot, add the demi-glace, tamarind, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, 3 to 4 min., until slightly reduced.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
Finish & serve
- Pick the cilantro leaves off the stems.
- Divide the rice between your bowls.
- Top with the soup.
- Garnish with the cilantro.
- Dollop with the raita. Bon appétit!
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