*  Exported from  MasterCook  *

          Curried Vegetable Stew With Tamarind & Coconut Milk

Recipe By     : Jump Up and Kiss Me, by Jennifer Trainer Thompson,  page 90
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian
               Soups And Stews                  Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       **TAMARIND PUREE**
  3      ounces        tamarind pulp -- seedless
  1      cup           water -- boiling
                       **CURRY**
  2      teaspoons     ground coriander
  2      teaspoons     ground cumin
  1      teaspoon      ground fenugreek seed
    1/2  teaspoon      ground turmeric
    1/2  teaspoon      ground black pepper
    1/2  teaspoon      cinnamon
  2      whole         star anise
                       OR a dash of fennel seed
  3      tablespoons   vegetable oil -- finely chopped
  1      large         yellow onion
                       sliced lengthwise into 1/8" slices -- (about 1 1/4
cups)
  2      teaspoons     finely chopped gingerroot
  3      cloves        garlic -- chopped
  6      whole         red Thai chiles
                       stemmed and thinly sliced crosswise
  1      large         red bell pepper -- seeded
                       cut into 1-inch thick slices
  3      cups          bite-sized cauliflower florets
  4      ounces        portobellos or shiitakes mushrooms -- sliced 1/4"
thick
                       OR other flavorful fresh mushrooms
    1/2  teaspoon      salt -- or more to taste
 14      ounces        coconut milk
  1      cup           water
  1 1/2  cups          cooked garbanzo beans or yellow lentils
                       OR channa dal
  2      cups          snow peas or sugar snap peas -- fresh or frozen
  3      tablespoons   chopped cilantro -- up to 4

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.

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