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India   -   Black And White Stew   adapted from Spicy Vegetarian Cuisine

Description
Ingredients
  • 1 Tablespoon Tamarind Paste
  • 1/3 Cup Boiling Water
  • 2 Teaspoons Ground Coriander
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Fenugreek Seed -- ground
  • 1/2 Teaspoon Turmeric
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Cinnamon
  • 1 Dash Fennel Seed -- ground
  • 3 Tablespoons Olive Oil
  • 1 Large Yellow Onion -- sliced
  • 2 Teaspoons Gingerroot -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 3 Medium Red Thai Chiles -- stemmed and sliced
  • 1 Large Red Bell Pepper -- chopped
  • 3 Cups Cauliflower -- bite-sized
  • 4 Ounces Gourmet Mushrooms -- sliced
  • Salt -- to taste
  • 1 Can Coconut Milk
  • 1 Cup Water
  • 1 1/2 Cups Cooked Garbanzo Beans
  • 2 Cups Snow Peas
  • 4 Tablespoons Cilantro -- chopped
Directions mix together tamarind paste and water. combine spices in small bowl and set aside. heat oil in large pan, saute onion, ginger, garlic and chiles until onion is soft. add spices. cook stirring until fragrant about 3 minutes. add bell pepper, cauliflower, mushrooms and sprinkle with salt. stir in vegetables until they are coated with spices. continue to cook stirring for 5 minutes. increase heat to high add tamarind water and coconut milk and water. bring to simmer. Reduce heat, and simmer gently for 20 minutes, stirring occasionally. add garbanzo beans and simmer for 10 minutes. add peas and simmer for 5 minutes. add salt to taste, sprinkle with cilantro and serve.
Serves 6
Time to Make 0:00



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