*  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
    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.