• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Curried Vegetable Stew with Tamarind and Coconut Milk

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • -------------------------------TAMARIND PUREE-------------------------------
  • 3 oz Tamarind pulp, seedless
  • 1 c Water, boiling


2 ts Coriander, ground
2 ts Cumin, ground
1 ts Fenugreek seed, ground
1/2 ts Turmeric, ground
1/2 ts Black pepper, ground
2 Whole star anise, or dash of
-fennel seed
3 tb Oil, vegetable
1 lg Yellow onion, 1/8" slices
2 ts Ginger, finely chopped
6 Whole red chiles, Thai type,
-stemmed and thinly sliced
1 lg Red bell pepper, 1" thick
3 c Cauliflower florets, bite
-size pieces
4 oz Shiitake mushrooms or
-portobellos, 1/4" slices
1/2 ts Salt, to taste
14 oz Coconut milk
1 c Water
1 1/2 c Garbanzo beans or yellow
2 c Snow peas, or sugar snaps
4 tb Cilantro, chopped

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 : 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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