Curried Vegetable Stew with Tamarind& Coconut Milk
**TAMARIND PUREE** 3 ounces tamarind pulp -- seedless 1 cup water -- boiling **CURRY** 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground fenugreek seed 1/2 te...
Ingredients
- 1cupwater -- boiling
- 2teaspoons ground cumin
- 1teaspoonground fenugreek seed
- 1/2teaspoonground turmeric
- 1/2teaspoonground black pepper
- 1/2teaspooncinnamon
- 2whole star anise
- 1large yellow onion
Directions
- 1
TAMARIND PUREE** 3 ounces tamarind pulp -- seedless 1 cup water -- boiling **CURRY** 2 teaspoons ground coriander 2 teaspoons ground cumin 1
- 2
Crush with a fork and set aside to soften for 1 to 2 hours, breaking up the pulp occasionally
- 3
Put through a sieve, using a spoon or spatula to push through the pulp
- 4
Discard the fibrous material in the sieve
- 5
Measure 1/3 cup of tamarind puree and set aside
- 6
Combine the spices in a small bowl and set aside
- 7
Heat the oil over medium heat in a heavy 4 quart pot with tight fitting lid
- 8
When it is hot, add the onion, ginger, garlic, and chiles, and cook, stirring, until the onion is softened, about 5 minutes