Recipe - Curried Vegetable Stew With Tamarind And Coconut Milk

TAMARIND PUREE
3 ounce Tamarind pulp, seedless
1 cup Water, boiling

CURRY
2 teaspoon Coriander, ground
2 teaspoon Cumin, ground
1 teaspoon Fenugreek seed, ground
One half teaspoon Turmeric, ground
One half teaspoon Black pepper, ground
2 Whole star anise, or dash of
fennel seed
3 tablespoon Oil, vegetable
1 lg Yellow onion, 1/8" slices
2 teaspoon Ginger, finely chopped
6 Whole red chiles, Thai type,
stemmed and thinly cut or sliced up
crosswise
1 lg Red bell pepper, 1" thick
slices
3 cup Cauliflower florets, bite
size pieces
4 ounce Shiitake mushrooms or
portobellos, 1/4" slices
One half teaspoon Salt, to taste
14 ounce Coconut milk
1 cup Water
1 One half cup Garbanzo beans or yellow
lentils
2 cup Snow peas, or sugar snaps
4 tablespoon 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.

Posted to FOODWINE Digest 04 Jan 97

Recipe by: Jump Up and Kiss Me/tpogue@idsonline

From: Terry Pogue tpogue@IDSONLINE.COM

Date: Sat, 4 Jan 1997 16:12:17 0000