Little Malice wrote:

> > I thnk we're having a curried peanut-and-tomato soup for dinner
> > tonight, along with some marinated baked tofu and fried rice and fresh
> > pineapple.
>
> Ooooh, curried peanut and tomato? Do you have a recipe, Jude..?
>
> --
> "Little Malice" is Jani in WA
> ~ mom, Trollop, novice cook ~

but of course!

I think this orignially came from Gourmet and was improved upon by me
=)

1 chopped onion
2 cloves garlic
2 T minced ginger
1 t hot red pepper flakes
2 T olive oil
1 generous T good quality curry powder
1 14-oz can petite diced tomatoes and their juices
2 c veggie stock
1 c hot water
1/3 - 1/2 c smooth peanut butter
2 T minced cilantro
4 T salted peanuts

1. saute onions, garlic, ginger in oil over medium heat until soft, 5
mins or so.

2. Add spices and cook, stirring, for 2 - 3 minutes until spices become
fragrant.

3. Add tomatoes and stock. Simmer for about 10 minutes.

4. Stir hot water into peanut butter and add to soup. Simmer 5 minutes
to heat through.

5. Stir in cilantro before serving. Top each serving with 1 T peanuts
and a small sprinkle of reserved cilantro.