Spicy Indian Tomato Shorba

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
10%
Spicy Indian Tomato Shorba
60 min.
6
130kcal

Suggestions


Welcome to a culinary adventure that will tantalize your taste buds and warm your soul! Our Spicy Indian Tomato Shorba is a delightful vegetarian and vegan dish that embodies the vibrant flavors of Indian cuisine. Perfectly gluten-free and dairy-free, this soup is not only a treat for your palate but also a wholesome option for those with dietary restrictions.

Imagine the rich aroma of fresh ginger, garlic, and a medley of spices wafting through your kitchen as you prepare this comforting side dish. The star of the show, ripe tomatoes, are transformed into a luscious, velvety soup that is both refreshing and satisfying. With a hint of heat from the serrano chile and a touch of sweetness from sugar, this shorba strikes a perfect balance of flavors that will leave you craving more.

Ready in just 60 minutes, this recipe serves six, making it an ideal choice for family gatherings or cozy dinners with friends. Each bowl is not only low in calories, at just 130 kcal per serving, but also packed with nutrients, offering a delightful caloric breakdown that includes a healthy dose of protein, fats, and carbohydrates.

So, roll up your sleeves and get ready to impress your loved ones with this exquisite Spicy Indian Tomato Shorba. It's more than just a meal; it's an experience that brings warmth and joy to your dining table!

Ingredients

  • 0.5 cup cilantro leaves fresh chopped
  • tablespoons ginger fresh grated
  • teaspoon garam masala 
  • teaspoons garlic minced
  • teaspoon ground cumin 
  • 1.5 teaspoons kosher salt 
  • tablespoons juice of lemon 
  • cups coconut milk reduced-fat
  • 0.5 cup onion red chopped
  •  serrano chile seeded chopped
  • tablespoon sugar 
  • tablespoons tomato paste 
  • 4.5 pounds tomatoes ripe
  • teaspoons vegetable oil 

Equipment

  • bowl
  • frying pan
  • knife
  • blender

Directions

  1. Dip tomatoes in a pan of boiling water until skins pull off easily with a knife tip, 15 seconds. Cool, peel, core, quarter, and seed.
  2. Warm oil in a frying pan over medium heat.
  3. Add spices and stir until fragrant, 1 minute. In a blender, pure onion, garlic, chile, ginger, 1 cup coconut milk, the tomato paste, and spice mixture.
  4. Add half of tomatoes and their juices and whirl until very smooth.
  5. Pour into a stainless steel bowl. Set aside 2 tomato pieces. Pure remaining tomatoes and stir into bowl with the lemon juice, sugar, and salt.
  6. Nest bowl in ice water; stir often until cold, 15 minutes. Stir in chopped cilantro and more coconut milk if you like. Chop reserved tomato.
  7. Garnish bowls with tomato and cilantro leaves.

Nutrition Facts

Calories130kcal
Protein10.87%
Fat29.9%
Carbs59.23%

Properties

Glycemic Index
43.68
Glycemic Load
5.84
Inflammation Score
-9
Nutrition Score
15.533478291138%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
2.38mg
Luteolin
0.04mg
Isorhamnetin
0.67mg
Kaempferol
0.4mg
Myricetin
0.46mg
Quercetin
5.58mg

Nutrients percent of daily need

Calories:129.53kcal
6.48%
Fat:4.62g
7.11%
Saturated Fat:2.57g
16.07%
Carbohydrates:20.59g
6.86%
Net Carbohydrates:15.7g
5.71%
Sugar:12.72g
14.13%
Cholesterol:0mg
0%
Sodium:691.94mg
30.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.78g
7.55%
Vitamin C:52.54mg
63.69%
Vitamin A:3060.05IU
61.2%
Vitamin K:34.89µg
33.23%
Potassium:941.81mg
26.91%
Manganese:0.47mg
23.6%
Fiber:4.89g
19.57%
Vitamin B6:0.33mg
16.62%
Vitamin E:2.37mg
15.81%
Folate:56.9µg
14.22%
Copper:0.25mg
12.6%
Vitamin B3:2.36mg
11.78%
Magnesium:45.47mg
11.37%
Phosphorus:97.58mg
9.76%
Vitamin B1:0.14mg
9.61%
Iron:1.48mg
8.22%
Vitamin B2:0.09mg
5.15%
Calcium:46.94mg
4.69%
Zinc:0.7mg
4.67%
Vitamin B5:0.36mg
3.57%
Source:My Recipes