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Bread Pakora with Curried Tomato Soup

Bread Pakora with Curried Tomato Soup


The creamy tomato soup is the perfect accompaniment to this potato and Quorn-filled sandwich fried in a crisp chickpea batter.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 50 mins |
  • Cook Time : 50 mins
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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

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.

TIP: Chickpea flour is also called besan, chana or gram flour and can be found at certain supermarkets, health stores and specialised spice shops.