Curried Vegeable Stew With Tamarind And Coconut Milk Recipe

Name: Curried Vegeable Stew With Tamarind And Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. seedless tamarind pulp; 1 cup boiling water; Curry:; 1 tspns ground coriander; 2 tspns ground fenugreek; 1/2 tspn ground turmeric; 1/2 ground cinnamon; 2 whole star anise (or a dash of ground fennel seed); 3 Tbspns veg. oil; 1 lg ylo onion, sliced lengthwise into 1/8 in. slices (about 1-1/4 cup); 2 spns finely chopped gingerroot; 3 cloves garlic, finely chopped; 6 red Thai chiles, stemmed and thinly sliced crosswise; 1 large red bell pepper, seeded and cut into 1 in. thick slices; 3 cups bite sized cauliflower florets; 4 oz. portobellos, sliced 1/4 inch hick; 1/2 tspn salt; 1 14-oz can coconut milk; 1 cup water; 1 1-2 cups cooked garbanzo beans; 2 cups fresh snow peas; 3 to 4 Tbspns chopped fresh cilanro

Servings: persons

3 oz. seedless tamarind pulp
1 cup boiling water
Curry:
1 tspns ground coriander
2 tspns ground fenugreek
1/2 tspn ground turmeric
1/2 ground cinnamon
2 whole star anise (or a dash of ground fennel seed)
3 Tbspns veg. oil
1 lg ylo onion, sliced lengthwise into 1/8 in. slices (about 1-1/4 cup)
2 spns finely chopped gingerroot
3 cloves garlic, finely chopped
6 red Thai chiles, stemmed and thinly sliced crosswise
1 large red bell pepper, seeded and cut into 1 in. thick slices
3 cups bite sized cauliflower florets
4 oz. portobellos, sliced 1/4 inch hick
1/2 tspn salt
1 14-oz can coconut milk
1 cup water
1 1-2 cups cooked garbanzo beans
2 cups fresh snow peas
3 to 4 Tbspns chopped fresh cilanro

1
Place the tamarind in a bowl and c over with boiling water. Crush with a fork and set aside to soften for 1 or 2 hours, breaking up the pulp occasionally. Put through a sieve, using a spoon or spatula to push the pulp thru. Discard the fibrous material in the sieve. Measure 1/3 cup of tamarind puree and set aside.
2
Combine the spices in a small bowl and set aside.
3
Heat the oil over med. heat. Add onion, ginger, garlic, and chilies, and cook, stirring, till the onion is soft. Add the spices and cook, stirring till fragrant, about 3 min. Add the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt. Stir vegetables till they are coated with spices and continue cooking for 5 min,, stirring. Increase the heat to high, and add the tamarind puree, reduce heat and simmer gently for 20 min., stirring occasionally. Add the garbanzo beans and simmer for 10 min. till the veg are just tender. Add the peas and simmer for 5 min till they are just tender. Remove the star anise. Add salt to taste and sprinkle with cilantro.

1514

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 oz. seedless tamarind pulp, 1 cup boiling water, Curry:, 1 tspns ground coriander, and more.

Yes, Curried Vegeable Stew With Tamarind And Coconut Milk falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegeable Stew With Tamarind And Coconut Milk

How did you like this recipe?

Frequently Asked Questions