Curried Vegetable Stew with Tamarind and Coconut Mi

Name: Curried Vegetable Stew with Tamarind and Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces tamarind seedless; 1 cup water boiling; 2 teaspoons coriander ground; 2 teaspoons cumin ground; 1 teaspoon fenugreek seeds; 1/2 teaspoon turmeric ground; 1/2 teaspoon black pepper ground; 1/2 teaspoon cinnamon; 2 whole star anise or a dash of fennel seed; 3 tablespoons vegetable oil; 1 large yellow onion sliced lengthwise into 1/8 inch slices; 2 teaspoons ginger root finely chopped; 3 cloves garlic chopped; 6 whole thai bird's eye chili peppers stemmed and thinly sliced crosswise; 1 large sweet red bell peppers seeded, cut into one inch thick slices; 3 cups cauliflower florets bite-sized; 4 ounces mushrooms, portabello or shiitakes, sliced 1/4 inch 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 chickpeas (garbanzo beans) or yellow lentils, or channa dal; 2 cups snow pea pods or sugar snap peas; 3 tablespoons cilantro fresh chopped, up to 4

Servings: persons

3 ounces tamarind seedless
1 cup water boiling
2 teaspoons coriander ground
2 teaspoons cumin ground
1 teaspoon fenugreek seeds
1/2 teaspoon turmeric ground
1/2 teaspoon black pepper ground
1/2 teaspoon cinnamon
2 whole star anise or a dash of fennel seed
3 tablespoons vegetable oil
1 large yellow onion sliced lengthwise into 1/8 inch slices
2 teaspoons ginger root finely chopped
3 cloves garlic chopped
6 whole thai bird's eye chili peppers stemmed and thinly sliced crosswise
1 large sweet red bell peppers seeded, cut into one inch thick slices
3 cups cauliflower florets bite-sized
4 ounces mushrooms, portabello or shiitakes, sliced 1/4 inch 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 chickpeas (garbanzo beans) or yellow lentils, or channa dal
2 cups snow pea pods or sugar snap peas
3 tablespoons cilantro fresh chopped, up to 4

1
Place the tamarind in a bowl and cover with boiling water.
2
Crush with a fork and set aside to soften for 1 to 2 hours, breaking up the pulp occasionally.
3
Put through a sieve, using a spoon or spatula to push through the pulp.
4
Discard the fibrous material in the sieve.
5
Measure 13 cup of tamarind puree and set aside.
6
Combine the spices in a small bowl and set aside.
7
Heat the oil over medium heat in a heavy 4 quart pot with tight fitting lid.
8
When it is hot, add the onion, ginger, garlic, and chiles, and cook, stirring, until the onion is softened, about 5 minutes.
9
Add the spices and cook stirring until fragrant, about 3 minutes.
10
Add the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt.
11
Stir the spices, and continue to cook, stirring, for 5 minutes.
12
Increase the heat to high, and add the tamarind puree, coconut milk, and water to the pan.
13
Bring to a simmer, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
14
Add the garbanzo beans and simmer for 10 minutes until the vegetables are just tender.
15
Add the peas and simmer for 5 minutes until they are just tender.
16
Remove the star anise.
17
Add salt to taste and sprinkle with cilantro.

1337

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 3 ounces tamarind seedless, 1 cup water boiling, 2 teaspoons coriander ground, 2 teaspoons cumin ground, and more.

Yes, Curried Vegetable 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.

That's it — enjoy your meal!

Curried Vegetable Stew with Tamarind and Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions