How To make 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 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 cups) 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"
thick 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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Mauritian Cuisine | La Cuisine Mauricienne
Are you tired eating Dhal, lentils etc or you just don't know what to cook? Here is one recipe of my own inventions, very tasty, healthy, vegetarian, vegan and easy to prepare.
Easy Vegetables Stew Recipe or I have named it as La Daube de Legumes. With very little oil added, this can be considered one of my healthiest recipe.
Vegetables I've used are:
Bottle Gourd (Calabash or Callebasse)
Chayote (Chouchou)
Potato
Carrots
Onion
All ingredients will be added here after the video has been premiered.
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#mauritius #vegetarian #vegan #recipe #vegetables
Spicy Rohu Fish Curry | How to Make Fish Curry | Fish Curry with Tamarind & Coconut #Rohu Fish Curry
It is in the form of a very spicy stew or gravy that is served with rice. Rohu Fish Curry is liberally seasoned with turmeric, garlic, onions, and grated ginger and Indian spices. Potatoes are added to the curry as a thickening agent. Tomatoes are also added to impart the dish with a reddish color.
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Links to my other Recipes:-
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Veg Fried Rice :
Yogurt Chicken:
Shahi Paneer without Onion & Garlic-
Dahi Potal -
Paneer Do pyaza -
Mix Vegetables Curry:
Janmastami special Milk Manda Pitha-
Kadai Mushroom Masala -
Veg Momo - (without Onion & Garlic)-
Veg Fish Curry ‐ Besan curry ( with Curd/ yogurt)-
Pakodas Made with Leftover Rice-
Mutton Curry Village style-
Sunnylanka: Wattaka Kalu Pol (Pumpkin with Roasted Coconut)
Wattaka (Pumpkin) is cooked several ways but this dish is by far the popular one. Tastes great with steaming rice, or roti.
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Puli Inji Recipe - South Indian Recipes By Archana's Kitchen
You have to try this slip smacking Puli Inji Recipe which is a sweet, spicy and tangy Tamarind and Ginger Chutney perfect to have along with dosa, parathas and especially Upma Kozhukattai for breakfast.
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