| 1. |
Bring a large saucepan water to boil. |
| 2. |
Cut an X in the bottom of each tomato and plunge them into boiling water for 30 seconds. |
| 3. |
Remove tomatoes, place them in bowl of cold water for few seconds, then drain. |
| 4. |
When cool enough, peel away loosened skin. Remove the cores from the tomatoes and coarsely chop the flesh. |
| 5. |
Heat oil and add onion, chili and garlic and cook for 4 minutes, until soft. |
| 6. |
Stir in the tomatoes and cook, stirring often for 5 minutes. |
| 7. |
In a bowl, blend the tomato puree with the vegetable broth (cube and water) and add to saucepan. Add the curry powder and simmer for 7 minutes. |
| 8. |
To serve ladle into warmed bowls and garnish with coriander. |
