Curried Vegetable Stew with Tamarind and Coconut Milk

• 3 ounces tamarind seedless
• 1 cup water boiling
• 2 teaspoons coriander ground
• 2 teaspoons cumin ground
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric ground
• 1/2 teaspoon black pepper ground
• 1/2 teaspoon cinnamon
• 2 whole star anise or a dash of fennel seed
• 3 tablespoons vegetable oil
• 1 large yellow onion sliced lengthwise into 1/8 inch slices
• 2 teaspoons ginger root finely chopped
• 3 cloves garlic chopped
• 6 whole thai bird's eye chili peppers stemmed and thinly sliced crosswise
• 1 large sweet red bell peppers seeded, cut into one inch thick slices
• 3 cups cauliflower florets bite-sized
• 4 ounces mushrooms, portabello or shiitakes, sliced 1/4 inch 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 chickpeas (garbanzo beans) or yellow lentils, or channa dal
• 2 cups snow pea pods or sugar snap peas
• 3 tablespoons cilantro fresh chopped, up to 4

1. Place the tamarind in a bowl and cover with boiling water.
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 13 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.
9. Add the spices and cook stirring until fragrant, about 3 minutes.
10. Add the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt.
11. Stir the spices, and continue to cook, stirring, for 5 minutes.
12. Increase the heat to high, and add the tamarind puree, coconut milk, and water to the pan.
13. Bring to a simmer, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
14. Add the garbanzo beans and simmer for 10 minutes until the vegetables are just tender.
15. Add the peas and simmer for 5 minutes until they are just tender.
16. Remove the star anise.
17. Add salt to taste and sprinkle with cilantro.

tamarind, water boiling, coriander ground, cumin ground, fenugreek seeds, turmeric ground, black pepper, cinnamon, star anise, vegetable oil, yellow onion, ginger root, garlic, peppers, sweet red bell peppers, cauliflower florets, mushrooms, salt, coconut milk, water, chickpeas, snow pea, cilantro

Taken from recipeland.com/recipe/v/curried-vegetable-stew-tamarind-36190 (may not work)