Curried Vegetable Stew With Tamarind & Coconut Milk

Recipe Ingredients

		Tamarind Puree
3 oz	85g	Tamarind pulp - (seedless)
1 cup	237ml	Boiling water
		Curry
2 teaspoons	10ml	Ground coriander
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground fenugreek seed
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground black pepper
2		Star anise - (or dash of fennel seed)
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Yellow onion - (sliced lengthwise (large) into 1/8"
1		- about 1 1/4 c)
2 teaspoons	10ml	Finely chopped ginger
6		Red thai chiles - (stemmed), thinly sliced
1		Red bell pepper - cut in 1" slices (large)
3 cups	438g / 15oz	Bite-sized cauliflower florets
4 oz	113g	Portobellos or shiitakes mushrooms sliced 1/4" thick (or)
		Other flavorful fresh mushrooms
1/2 teaspoon	2.5ml	Salt - (or more), to taste
14 oz	397g	Coconut milk
1 cup	237ml	Water
1 1/2 cups	240g / 8.5oz	Cooked garbanzo beans - yellow lentils or
		Channa dal
2 cups	396g / 13oz	Snow peas or sugar snap peas
		(fresh or frozen)
3 tablespoons	45ml	Chopped cilantro - (to 4)

Recipe 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.

Source:
Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 90

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