Peas, chickpeas, tomato and tender chunks of fish swim in this thick, spicy soup thats not only budget friendly, but low-fat, too.
- 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.
- 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.
- Meanwhile, cook the pappadums in microwave following packet directions.
- Ladle the soup among serving bowls. Serve with the yoghurt and pappadums.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set