Curried Vegetable Stew With Tamarind & Coconut Milk

Ingredients	Quantity
Tamarind puree:
Tamarind pulp (seedless)	3 ounces
Boiling water	1 cup
Curry:
Ground coriander	2 tsp
Ground cumin	2 tsp
Ground fenugreek seeds	1 tsp
Ground turmeric	½ tsp
Ground black pepper	½ tsp
Whole star anise (or dash of fennel seed)	2
Vegetable oil	3 tbsp
Yellow onion (sliced lengthwise into 1/8”)	1 large (1 slice – about 1 ¼ c)
Finely chopped ginger	2 tsp
Red thai chillies (steamed), thinly sliced	6 whole
Red bell pepper – cut in 1” slices	1large
Bite-sized cauliflower florets	3 cups
Portbellos or shitakes mushrooms  - sliced ¼” thick	4 ounces
Or
Other flavorful fresh mushrooms
Salt	½ tsp or to taste
Coconut milk	14 ounces
Water	1 cup
Cooked garbanzo beans – yellow lentils or channa dal	1 ½ cups
Snow peas or sugar snap peas  (fresh or frozen)	2 cups
Chopped cilantro	3 tbsp (or 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 chillies, 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.