Bread Pakora with Curried Tomato Soup
- Prep Time: 50 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: soup
Description
The creamy tomato soup is the perfect accompaniment to this potato and Quorn-filled sandwich fried in a crisp chickpea batter.
Ingredients
Tomato Soup
1 tsp (5 ml) olive oil
½ (60 g) medium onion, chopped
1 (4 g) clove garlic, crushed
¼ C (60 ml / 40 g) raw cashews, chopped
1 Tbsp (15 ml) garam masala
1 (400 g) tin chopped tomatoes
1 C (250 ml) vegetable stock, warm
⅓ C (80 ml) coconut cream + extra for serving
salt and pepper
Bread Pakora
2 (350 g) medium potatoes, peeled and chopped
1 Tbsp (15 ml) olive oil
1 C (250ml / 50g) spinach, chopped
1 tsp (5 ml) roasted masala curry powder
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground turmeric
¼ C (60 ml) coconut cream
8 slices bread
4 (400g) Quorn Crumbed Schnitzels, cooked
1½ C (375 ml / 200 g) chickpea flour
¼ C (60 ml / 30 g) corn flour
¾ tsp (3.75 ml) salt
1 C (250 ml) water
sunflower oil, for shallow-frying
Instructions
Tomato Soup
Heat the oil in a deep-sided saucepan over medium heat. Add the onions, garlic and cashews and sauté for 5 minutes. Add the remaining ingredients, cover and simmer for 10 minutes. Puree until smooth and season to taste.
Bread Pakora
Place the potatoes in a pot, cover with cold water and bring up to a boil over medium heat. Simmer for 15-20 minutes until fork tender. Strain and mash the potatoes.
Heat the oil in a saucepan over medium heat. Add the spinach, curry powder, cumin and turmeric and sauté for 2 minutes. Add the coconut cream and simmer for 1 minute. Purée until fine and stir it into the mashed potatoes. Season it to taste.
Lay the bread slices out on a clean surface and spread some of the mashed potato mixture over each slice. Slice the cooked Quorn Crumbed Schnitzels into strips and arrange the schnitzel pieces over 4 of the bread slices. Top each off with one of the other bread slices to form 4 x closed sandwiches.
Make the batter for the sandwiches by whisking the chickpea flour, corn flour salt and water together until smooth. Heat the oil for shallow frying in a large pan over medium heat. Dip each sandwich in the batter and coat evenly.
Fry each sandwich until golden and crisp on each side for 2-3 minutes. Reheat the soup and drizzle with some coconut cream over each portion. Serve the sandwiches in slices to dip into the warm tomato soup.
Notes
Chickpea flour is also called besan, chana or gram flour and can be found at certain supermarkets, health stores and specialised spice shops.
