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Curried Vegetable Stew With Tamarind & Coconut Milk Recipe - Cooking Index

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Curried Vegetable Stew With Tamarind & Coconut Milk

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

  Tamarind Puree
3 oz 85gTamarind pulp - (seedless)
1 cup 237mlBoiling water
  Curry
2 teaspoons 10mlGround coriander
2 teaspoons 10mlGround cumin
1 teaspoon 5mlGround fenugreek seed
1/2 teaspoon 2.5mlGround turmeric
1/2 teaspoon 2.5mlGround black pepper
2   Star anise - (or dash of fennel seed)
3 tablespoons 45mlVegetable oil
1 tablespoon 15mlYellow onion - (sliced lengthwise (large) into 1/8"
1   - about 1 1/4 c)
2 teaspoons 10mlFinely chopped ginger
6   Red thai chiles - (stemmed), thinly sliced
1   Red bell pepper - cut in 1" slices (large)
3 cups 438g / 15ozBite-sized cauliflower florets
4 oz 113gPortobellos or shiitakes mushrooms sliced 1/4" thick (or)
  Other flavorful fresh mushrooms
1/2 teaspoon 2.5mlSalt - (or more), to taste
14 oz 397gCoconut milk
1 cup 237mlWater
1 1/2 cups 240g / 8.5ozCooked garbanzo beans - yellow lentils or
  Channa dal
2 cups 396g / 13ozSnow peas or sugar snap peas
  (fresh or frozen)
3 tablespoons 45mlChopped 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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