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home > recipes > soups > curried vegetable stew with tamarind and coconut milk
Now this one is a real winner! * Exported from MasterCook Mac * Curried Vegetable Stew with Tamarind & Coconut Milk Recipe By : Jump Up and Kiss Me/tpogue@idsonline Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Posted Tamarind Puree 3 ounces tamarind pulp -- seedless 1 cup water -- boiling Curry 2 teaspoons coriander -- ground 2 teaspoons cumin -- ground 1 teaspoon fenugreek seed -- ground 1/2 teaspoon turmeric -- ground 1/2 teaspoon black pepper -- ground 2 whole star anise -- or dash of fennel seed 3 tablespoons oil -- vegetable 1 large yellow onion -- 1/8" slices 2 teaspoons ginger -- finely chopped 6 whole red chiles -- Thai type stemmed and thinly sliced crosswise 1 large red bell pepper -- 1" thick slices 3 cups cauliflower florets -- bite size pieces 4 ounces shiitake mushrooms or portobellos -- 1/4" slices 1/2 teaspoon salt -- to taste 14 ounces coconut milk 1 cup water 1 1/2 cups garbanzo beans or yellow lentils 2 cups snow peas -- or sugar snaps 4 tablespoons 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. Per serving (excluding unknown items): 325 Calories; 24g Fat (61% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 933mg Sodium 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.

Curried Vegetable Stew with Tamarind and Coconut Milk


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Recipe Alert This is Found in... Most Emailed Recipes
(posted February 22, 1999)


Now this one is a real winner!

* Exported from MasterCook Mac *

Curried Vegetable
Stew with Tamarind & Coconut Milk

Recipe By : Jump Up and
Kiss Me/tpogue@idsonline
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Posted

Tamarind Puree
3 ounces
tamarind pulp -- seedless
1 cup water -- boiling
Curry
2 teaspoons
coriander -- ground
2 teaspoons
cumin -- ground
1 teaspoon
fenugreek seed -- ground
1/2 teaspoon
turmeric -- ground
1/2 teaspoon black pepper -- ground
2 whole
star
anise -- or dash of fennel seed
3 tablespoons oil -- vegetable
1 large yellow
onion -- 1/8" slices
2 teaspoons ginger -- finely chopped
6 whole red chiles -- Thai type stemmed and thinly sliced crosswise
1 large
red
bell pepper -- 1" thick slices
3 cups
cauliflower florets -- bite size pieces
4 ounces
shiitake mushrooms or portobellos -- 1/4" slices
1/2 teaspoon
salt -- to taste
14 ounces
coconut milk
1 cup water
1 1/2 cups garbanzo
beans or yellow lentils
2 cups
snow peas -- or sugar snaps
4 tablespoons
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.

Per serving (excluding unknown items): 325 Calories; 24g
Fat (61% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 933mg Sodium

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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