|Description||Curried Vegetable Stew with Tamarind & Coconut Milk|
|Source||Jump Up and Kiss Me/tpogue@idsonline|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
3 ounces tamarind pulp -- seedless
1 cup water -- boiling
2 teaspoons coriander -- ground
2 teaspoons cumin -- ground
1 teaspoon fenugreek seed -- ground
1/2 teaspoon turmeric -- ground
1/2 teaspoon black pepper -- ground
2 whole star anise -- or dash of fennel-- seed
3 tablespoons oil -- vegetable
1 large yellow onion -- 1/8" slices
2 teaspoons ginger -- finely chopped
6 whole red chiles -- Thai typestemmed and thinly sliced crosswise
1 large red bell pepper -- 1" thick slices
3 cups cauliflower florets -- bite size pieces
4 ounces shiitake mushrooms or Portabello -- 1/4" slices
1/2 teaspoon salt -- to taste
14 ounces coconut milk
1 cup water
1 1/2 cups garbanzo beans or yellow lentils
2 cups snow peas -- or sugar snaps
4 tablespoons cilantro -- chopped
|Instructions||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 1/3 cup of tamarind puree 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
puree, 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.
|Notes||Per serving (excluding unknown items): 325 Calories; 24g Fat (61% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 933mg Sodium
This is similar to a dish I make using Chinese cabbage. I am sure almost any nice vegetable could be added to this. The author of the cookbook recommends it be served with basmati rice and I certainly agree.
Depending on the heat of the chilies some people may need extra rice so make plenty.
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