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Rogan Josh Tomato Soup

Rogan Josh Tomato Soup with Yoghurt Flatbreads


This Rogan Josh Tomato soup is comfort in a bowl. The beautiful spice blend gives it a hearty flavour that's unmatched.

  • Serves: 4-6 |
    4-6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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splash of olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 knob of ginger, peeled & chopped
50 g tomato paste
2 Tbsp (30 ml) Cape Herb & Spice Rogan Josh Curry Spice
3 x 400 g tins of peeled & chopped tomatoes
1 ½ C (375 ml) chicken stock
1-2 Tbsp (15-30 ml) sugar
1 C (250 ml) fresh cream

Yoghurt Flatbreads

300 g flour
1 Tbsp (15 ml) baking powder
1 tsp (5 m) salt
zest of a small lemon
250 g double cream plain yoghurt
½ C (125 ml) melted butter for brushing

To Serve

plain yoghurt
handful fresh coriander, chopped
100 g roasted cashews, chopped


Heat a splash of olive oil in a large pot over medium-high heat. Add the onion and fry until it softens and starts to brown. Add the garlic and ginger and fry for a minute until fragrant. Add the tomato paste and spice and stir fry for another 2 minutes. Add the tinned tomatoes, sugar and chicken stock and bring to a boil, then reduce the heat to a simmer.

Put the lid on but leave it cracked and simmer for 30 minutes, stirring occasionally. After 30 minutes, the soup should’ve reduced to a thicker consistency. If it is not the desired consistency, then simmer with the lid off for 5 minutes more. Taste the soup and adjust the seasoning, then remove it from the heat and add the cream. Blitz with a stick blender until smooth.
Yoghurt Flatbreads

Whisk the flour, baking powder, salt and lemon zest in a mixing bowl. Add the yoghurt and mix until the dough comes together. Turn it out on a work surface and knead it briefly until there is no dry flour. Cover and let the dough rest for at least 10 minutes.

Divide the dough into 6 equal size pieces. Dust your work surface and rolling pin to prevent sticking then roll the balls out into roughly a dinner plate size. Set a large frying pan over high heat. Cook the flatbread in a dry frying pan for 1 ½ -2 minutes, then flip and brush with butter on the upturned side and cook for another 1 ½ -2 minutes. PLace the the cooked flatbreads into a pot/dish with a lid to keep warm while you cook the rest.
To Serve

To serve, dish up generous bowls of soup and top each bowl with a dollop of yoghurt, chopped cashews, a sprinkle of coriander and flatbreads on the side.