Curried Vegetable Stew with Tamarind & Coconut Milk
Submitted by brennie
A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.
YIELD
1 batchPREP
30 minCOOK
2 hrsREADY
3 hrsThis is the kind of stew that fills your kitchen with the most intoxicating smell. Coriander, cumin, fenugreek, turmeric, cinnamon, and star anise all bloom in hot oil before the vegetables go in.
The tamarind puree brings a sour punch that plays off the richness of coconut milk. It’s a flavor combination rooted in South Indian cooking, and it works beautifully here.
Cauliflower, portobello mushrooms, red bell pepper, chickpeas, and snow peas give you a stew with real substance. This isn’t some thin, watery vegetable soup. It’s hearty enough to be the whole meal, especially spooned over basmati rice.
Yes, the tamarind takes a bit of prep. But that tart, fruity depth is what sets this apart from every other coconut curry out there.
Chef Tips
- Soak the tamarind a full 1-2 hours and really work it through the sieve. Shortcutting this step means less flavor.
- Thai bird’s eye chiles bring real heat. Use 2-3 if you want warmth without fire, or all 6 if you like it blazing.
- Add the peas last so they stay bright green and slightly crisp.
- Leftover stew thickens overnight and tastes even better the next day.
Ingredients
Directions
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 ⅓ cup of tamarind purée 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 purée, 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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