Curried Vegetable Stew with Tamarind & Coconut Milk
Yield
1 batchPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tamarind purre | |||
| 3 | ounces |
tamarind
seedless |
*
|
| 1 | cup |
water
boiling |
|
| Curry | |||
| 2 | teaspoons |
coriander
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
fenugreek seeds
|
|
| ½ | teaspoon |
turmeric
ground |
|
| ½ | teaspoon |
black pepper
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | whole |
star anise
or a dash of fennel seed |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | large |
yellow onion
sliced lengthwise into 1/8 inch slices |
|
| 2 | teaspoons |
ginger root
finely chopped |
|
| 3 | cloves |
garlic
chopped |
|
| 6 | whole |
thai bird's eye chili peppers
stemmed and thinly sliced crosswise |
* |
| 1 | large |
sweet red bell peppers
seeded, cut into one inch thick slices |
|
| 3 | cups |
cauliflower florets
bite-sized |
|
| 4 ounces |
mushrooms, portabello
or shiitakes, sliced 1/4 inch thick, or other flavorful fresh mushrooms |
*
|
|
| ½ | teaspoon |
salt
or more to taste |
|
| 14 | ounces |
coconut milk
|
|
| 1 | cup |
water
|
|
| 1 ½ | cups |
chickpeas (garbanzo beans)
or yellow lentils, or channa dal |
|
| 2 | cups |
snow pea pods
or sugar snap peas |
|
| 3 | tablespoons |
cilantro
fresh chopped, up to 4 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tamarind purre | |||
| 86.7 | ml/g |
tamarind
seedless |
*
|
| 237 | ml |
water
boiling |
|
| Curry | |||
| 1E+1 | ml |
coriander
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
fenugreek seeds
|
|
| 2.5 | ml |
turmeric
ground |
|
| 2.5 | ml |
black pepper
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 2 | whole |
star anise
or a dash of fennel seed |
*
|
| 45 | ml |
vegetable oil
|
|
| 1 | large |
yellow onion
sliced lengthwise into 1/8 inch slices |
|
| 1E+1 | ml |
ginger root
finely chopped |
|
| 3 | cloves |
garlic
chopped |
|
| 6 | whole |
thai bird's eye chili peppers
stemmed and thinly sliced crosswise |
* |
| 1 | large |
sweet red bell peppers
seeded, cut into one inch thick slices |
|
| 7.1E+2 | ml |
cauliflower florets
bite-sized |
|
|
mushrooms, portabello
or shiitakes, sliced 1/4 inch thick, or other flavorful fresh mushrooms |
*
|
||
| 2.5 | ml |
salt
or more to taste |
|
| 404.6 | ml/g |
coconut milk
|
|
| 237 | ml |
water
|
|
| 355 | ml |
chickpeas (garbanzo beans)
or yellow lentils, or channa dal |
|
| 473 | ml |
snow pea pods
or sugar snap peas |
|
| 45 | ml |
cilantro
fresh chopped, up to 4 |
|
Directions
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.
Measure ⅓ cup of tamarind purée and set aside. Combine the spices in a small bowl and set aside. Heat the oil over medium heat in a heavy 4 quart pot with tight fitting lid.
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.
Add the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt. Stir the spices, and continue to cook, stirring, for 5 minutes.
Increase the heat to high, and add the tamarind purée, coconut milk, and water to the pan.
Bring to a simmer, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
Add the garbanzo beans and simmer for 10 minutes until the vegetables are just tender.
Add the peas and simmer for 5 minutes until they are just tender.
Remove the star anise. Add salt to taste and sprinkle with cilantro.
