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This Anglo-Indian soup is hearty, spicy and perfect for a winter supper. Serve with natural yogurt and fragrant coriander and accompany with naan bread or poppadoms for a satisfying main meal.
For a spicier soup, substitute the Korma sauce for Jalfrezi. This is also delicious served with toasted coconut flakes scattered over and naan bread on the side.
Typical values per serving:
This recipe was first published in January 2005.