Curried Vegetable Stew With Tamarind & Coconut Milk Recipe - Cooking Index

Ingredients

• Tamarind Puree 3 oz 85g Tamarind pulp - (seedless)
• 1 cup 237ml Boiling water
• Curry 2 teaspoons 10ml
• Ground coriander 2 teaspoons 10ml
• Ground cumin 1 teaspoon 5ml
• Ground fenugreek seed 1/2 teaspoon 2.5ml
• Ground turmeric 1/2 teaspoon 2.5ml
• Ground black pepper 2
• Star anise - (or dash of fennel seed) 3 tablespoons 45ml
• Vegetable oil 1 tablespoon 15ml
• Yellow onion - (sliced lengthwise (large) into 1/8" 1 - about 1 1/4 c)
• 2 teaspoons 10ml
• Finely chopped ginger 6
• Red thai chiles - (stemmed), thinly sliced 1
• Red bell pepper - cut in 1" slices (large) 3 cups 438g / 15oz
• Bite-sized cauliflower florets 4 oz 113g
• Portobellos or shiitakes mushrooms sliced 1/4" thick (or) Other flavorful fresh mushrooms 1/2 teaspoon 2.5ml
• Salt - (or more), to taste 14 oz 397g
• Coconut milk 1 cup 237ml
• Water 1 1/2 cups 240g / 8.5oz
• Cooked garbanzo beans - yellow lentils or Channa dal 2 cups 396g / 13oz
• Snow peas or sugar snap peas (fresh or frozen) 3 tablespoons 45ml
• Chopped cilantro - (to 4)