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.
How To make Curried Vegetable Stew with Tamarind& Coconut Milk's Videos
Colocasia Leaves Recipe / Alu vadi in Coconut Milk [Maharastrian cuisine] - Delightful Cravings
Colocasia Leaves Recipe / Alu vadi in Coconut Milk recipe is authentic Maharastrian recipe. It's a very creamy and delightful dish.
Colocasia leaves are a nutritious leafy green similar to spinach, commonly grown in subtropical and tropical regions. Vitamin C in 1 cup of taro leaves gives you at least 86% of the daily value that your body needs. You can boost your immune system effectively with eating Colocasia leaves / Alu vadi .
Ingrediants :
• 2 cup gram flour / besan
• 2 tsp red chilli powder
• 1/2 tsp tumeric powder
• 1/4 tsp asfoetida
• 1 tsp seasame seeds
• 1/4 tsp cumin powder
• 1tsp coriander powder
• Salt
• 1/4 cup tamarind and jaggery pulp
• 5 Colocasia leaves / Alu
Method :
•Mix all the ingredients together - Gram flour, red chilli powder, tumeric powder, seasame, cumin Powder, coriander powder, salt and tamarind pulp.
•For the tamarind pulp - Soak the tamarind for 30mins and extract the pulp.
•Mix it well and the batter is ready.
•Cut the central vein of the leaf, and start applying the batter evenly.
•Now place another leaf in the opposite direction of the first leaf, in the same way place other leaves.One leaf roll should contain 5 leaves.
•Cut the leaf roll and put it in the pan and add coconut milk (watery) over it, let it cook for 5 mins and then add coconut milk ( thick consistency ) and cook it for another 10 mins.
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CHAPTERS-
0:00 Intro
0:11 Batter
2:42 Colocasia Leaves
4:22 Cooking Process
5:26 Done !!
Chicken & Tamarind Curry - AYAM on Good Chef Bad Chef
Creamy Vegan Thai Tamarind Ragu
This hearty, mouth-watering dish will surely make its way onto your heavy rotation list. As with many of our recipes, feel free to substitute the vegetable ingredients with whatever you have on hand.
Ingredients:
(Serves 2-4 pax)
Mekhala Sichuan Thai Tamarind Starter Pack
1 Cup Canned Peeled Tomatoes
1/2 Cup Coconut Milk
Sweet Potato, Cubed
Steamed Rice
Salt
Pepper
Olive or other Vegetable Oil
Method:
Rehydrate meatless crumbles by combining crumbles with 250ml hot water and 1/2 teaspoon of salt. Let sit for 5 minutes, then drain excess water.
Brown cubed sweet potato in 1-2 tablespoons of vegetable oil.
Add the sachet of Thai Tamarind sauce, tomatoes and bring to a boil. Then turn the heat down and simmer until the sweet potatoes are fork tender (about 20 minutes).
Add the meatless crumbles, coconut milk and season with salt and pepper to taste.
Serve with hot, steamed rice.
Have you got your Plant-Based Starter Packs yet? We’d love to see what you do with them! Tag us on IG and as always, we welcome your comments below. Use the hashtag #MadeWithMekhala to be featured on our IG page. Bon appetit!
Curried Fish in Coconut Milk#Shorts ????????
Katachi aamti| कटाची आमटी | samvedi recipe | डाळीच्या पाण्याचे सार
Boiled Chana daal stock cooked with tamarind & coconut milk. Very simple & quick. Tastes best with samvedi aloo fry or stuffed aloo
Easy Fish curry with coconut ???????? Simple & Tasty
#tamil #telugu #fishcurry #fish #fishfry #fishing #usavlogger #usa #curry #easyrecipe #easyrecipes #simplerecipe #cooking #cook #cookingvideo #cookwithme
Easily make this curry with any Fish. We made this with Tilapia, a widely available fish in USA super markets.