Gingered Tomato Broth with Pappadam Noodles

• 12 large spinach
• 1 tablespoon peanut oil
• 1 teaspoon cumin seeds
• 1 1/2 tablespoons ginger grated
• 1 teaspoon jalapeno pepper
• 1/4 teaspoon turmeric
• 3 each tomatoes peeled, seeded, diced
• 5 cups stock
• 2 tablespoons cilantro chopped

1. Using scissors, cut pappadams into 1 inch wide noodles.
2. Stack spinach leaves, roll them into a tight log, and cut into 18 inch chiffonade.
3. Heat oil over moderate heat.
4. Add cumin seeds, ginger and jalapeno, fry until seeds darken slightly.
5. Stir in turmeric and tomato and cook about 4 to 5 minutes.
6. Add stock and bring to a boil.
7. Reduce heat, cover and simmer for 15 minutes.
8. Season.
9. Just before serving, add noodles and spinach and simmer for a bare minute.
10. Ladle into warmed bowls and garnish with cilantro.

spinach, peanut oil, cumin seeds, ginger grated, jalapeno pepper, turmeric, tomatoes, stock, cilantro

Taken from recipeland.com/recipe/v/gingered-tomato-broth-pappadam--44673 (may not work)