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.
