Curried Vegetable Stew With Tamarind And Coconut Milk Recipe
- Place the tamarind in a bowl and cover with boiling water. Crush with a fork and set aside to soften for 1 to 2 hrs, breaking up the pulp occasionally. Put through a sieve, using a spoon or possibly spatula to push through the pulp. Throw away the fibrous material in the sieve. Measure 1/3 c. 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 qt pot with tight fitting lid. When it is warm, add in the onion, ginger, garlic, and chiles, and cook, stirring, till the onion is softened, about 5 min. Add in the spices and cook stirring till fragrant, about 3 min. Add in the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt. Stir the spices, and continue to cook, stirring, for 5 min. Increase the heat to high, and add in the tamarind puree, coconut lowfat milk, and water to the pan. Bring to a simmer, then reduce the heat and simmer gently for 20 min, stirring occasionally. Add in the garbanzo beans and simmer for 10 min till the vegetables are just tender. Add in the peas and simmer for 5 min till they are just tender. Remove the star anise. Add in 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.