Gingered Tomato Broth With Pappadam Noodles

Course : Curry
Serves: 5
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5 medium plain pappadams 5 inch
12 large spinach leaves
1 tablespoon peanut oil
1 tablespoon cumin seeds
1 1/2 tablespoons ginger -- grated
1 tablespoon jalapeno pepper -- minced
1/4 teaspoon turmeric
3 medium ripe tomatoes -- (peeled, seeded and diced)
5 cups stock
1 teaspoon salt and pepper
2 tablespoons cilantro -- chopped

Preparation / Directions:

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, and cut into 1/8" chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger and jalapeno, fry until seeds darken slightly. Stir in turmeric and tomato and cook about 4 to 5 minutes. Add stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Season. Just before serving, add noodles and spinach and simmer for a bare minute. Ladle into warmed bowls and garnish with cilantro. Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers.

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