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Curried Vegetable Stew with Tamarind and Coconut Milk

  • 1serving
  • 180minutes
  • 469calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, H, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Tamarind purre

  2. 3 ounces tamarind pulp seedless

  3. 1 cup water boiling

  4. Curry

  5. 2 teaspoons coriander ground

  6. 2 teaspoons cumin ground

  7. 1 teaspoon fenugreek seeds

  8. 1/2 teaspoon turmeric ground

  9. 1/2 teaspoon black pepper ground

  10. 1/2 teaspoon cinnamon

  11. 2 whole star anise or a dash of fennel seed

  12. 3 tablespoons vegetable oil

  13. 1 large yellow onion sliced lengthwise into 1/8 inch slices

  14. 2 teaspoons ginger root finely chopped

  15. 3 cloves garlic chopped

  16. 6 whole thai chile stemmed and thinly sliced crosswise

  17. 1 large sweet red bell pepper seeded, cut into one inch thick slices

  18. 3 cups cauliflower florets bite-sized

  19. 4 ounces mushrooms, portabella or shiitakes, sliced

  20. 1/4 inch thick, or other flavorful fresh mushrooms

  21. 1/2 teaspoon salt or more to taste

  22. 14 ounces coconut milk

  23. 1 cup water

  24. 1 1/2 cups chickpeas (garbanzo beans) or yellow lentils, or channa dal

  25. 2 cups snow pea pods or sugar snap peas

  26. 3 tablespoons cilantro fresh chopped, up to

Instructions Jump to Ingredients ↑

  1. Place the tamarind in a bowl and cover with boiling water. Crush with a fork and set aside to soften for 1 to 2 hours, breaking up the pulp occasionally. Put through a sieve, using a spoon or spatula to push through the pulp. Discard the fibrous material in the sieve.

  2. Measure 1/3 cup of tamarind puree and set aside. Combine the spices in a small bowl and set aside.

  3. Heat the oil over medium heat in a heavy 4 quart pot with tight fitting lid.

  4. When it is hot, add the onion, ginger, garlic, and chiles, and cook, stirring, until the onion is softened, about 5 minutes. Add the spices and cook stirring until fragrant, about 3 minutes.

  5. Add the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt. Stir the spices, and continue to cook, stirring, for 5 minutes.

  6. Increase the heat to high, and add the tamarind puree, coconut milk, and water to the pan.

  7. Bring to a simmer, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.

  8. Add the garbanzo beans and simmer for 10 minutes until the vegetables are just tender.

  9. Add the peas and simmer for 5 minutes until they are just tender.

  10. Remove the star anise. Add salt to taste and sprinkle with cilantro.

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