Johl Momo

A convergence of cultural flavour. A must try Nepalese dumpling soup!

INGREDIENTS (Sauce)

• 400g can tomatoes (whole tomatoes works best)

• 1/2 red onion

• 1 bunch fresh coriander (stems roughly chopped, leaves finely chopped)

• 3 cloves garlic, minced

• 1 thumb sized piece of ginger, minced

• 1 tsp cumin seeds

• 1 tsp chilli flakes (korean chilli flakes give flavour without too much heat)

• 1 tsp each (turmeric, ground cumin, ground coriander)

• 2 tbsp sesame seeds

• Juice of 1/2 lemon

• 1 tbsp olive oil

METHOD

1. Heat oil in a pan over medium-high heat. Add cumin seeds and fry until aroma releases. Then, add the onion and continue to fry until the onion starts to brown. Season with salt

2. Add the ginger, garlic, and chilli flakes. Fry for 2mins.

3. Add the tomatoes to the pan, mix well and begin to break down the tomatoes. Add the remaining spices, stir and cook for a further minute.

4. 1/2 fill the empty tomato can with water, swirl and add to the sauce. Stir well and season with salt and pepper then bring sauce to the boil.

5. Red heat and simmer for 5-8mins or until sauce slightly reduces.

6. Remove from the heat and add to a blender with the coriander stems and sesame seeds. Blend until smooth.

7. Add sauce back to the pan with lemon juice, coriander leaves and another 1/2 cup of water (or stock). stir well and bring to a simmer. Taste and season as needed.

Serves Four.

Use our chicken dumpling recipe for a compete high protein meal. Alternatively the sauce also makes as a great base for a curry.

Nutritional Information: per serving (sauce only)

Calories: 85kcal

Protein: 2g

Fat: 6g

Carbohydrate: 6g

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