*  Exported from  MasterCook Mac  *

           Curried Vegetable Stew with Tamarind & Coconut Milk

Recipe By     : Jump Up and Kiss Me/pg90/tpogue@idsonline
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Posted

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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.

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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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