Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs vegetable oil

  3. 1 brown onion, halved, thinly sliced

  4. 2-3 tsp curry powder

  5. 3 (about 410g) ripe tomatoes, coarsely chopped

  6. 1 1/2L (6 cups) water

  7. 1 vegetable stock cube (see note)

  8. 65g (3/4 cup) Deb Instant Mashed Potato

  9. 1 x 400g can chickpeas, rinsed, drained

  10. 400g white fish fillets (such as basa), cut into 2cm pieces

  11. 150g (1 cup) frozen peas

  12. 2 tbs fresh lemon juice

  13. 8 small pappadums (see note)

  14. 60g (1/4 cup) natural yoghurt

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 1 minute or until the onion starts to soften. Add the curry powder and tomato. Cook, stirring, for 30 seconds or until aromatic. Add the water and stock cube. Cover and bring to the boil.

  2. Reduce heat to medium-low. Uncover. Simmer for 2 minutes. Add the instant mashed potato, chickpeas, fish, peas and lemon juice. Stir until well combined. Simmer, uncovered, for a further 2 minutes or until the fish is cooked through and the mixture thickens.

  3. Meanwhile, cook the pappadums in microwave following packet directions.

  4. Ladle the soup among serving bowls. Serve with the yoghurt and pappadums.


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