*  Exported from  MasterCook  *
            Curried Vegetable Stew With Tamarind & Coconut Milk
 Recipe By     : Jump Up and Kiss Me, by Jennifer Trainer Thompson,  page 90
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans And Legumes                Main Dishes, Vegetarian
                 Soups And Stews                  Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         **TAMARIND PUREE**
    3      ounces        tamarind pulp -- seedless
    1      cup           water -- boiling
    2      teaspoons     ground coriander
    2      teaspoons     ground cumin
    1      teaspoon      ground fenugreek seed
      1/2  teaspoon      ground turmeric
      1/2  teaspoon      ground black pepper
      1/2  teaspoon      cinnamon
    2      whole         star anise
                         OR a dash of fennel seed
    3      tablespoons   vegetable oil -- finely chopped
    1      large         yellow onion
                         sliced lengthwise into 1/8 slices -- (about 1 1/4
    2      teaspoons     finely chopped gingerroot
    3      cloves        garlic -- chopped
    6      whole         red Thai chiles
                         stemmed and thinly sliced crosswise
    1      large         red bell pepper -- seeded
                         cut into 1-inch thick slices
    3      cups          bite-sized cauliflower florets
    4      ounces        portobellos or shiitakes mushrooms -- sliced 1/4
                         OR other flavorful fresh mushrooms
      1/2  teaspoon      salt -- or more to taste
   14      ounces        coconut milk
    1      cup           water
    1 1/2  cups          cooked garbanzo beans or yellow lentils
                         OR channa dal
    2      cups          snow peas or sugar snap peas -- fresh or frozen
    3      tablespoons   chopped cilantro -- up to 4
 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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