*
* Unicorn - Manchester's co-operative grocery   *
   
*
*
page finder
 
 
* * *

Curried Cauli and Veg Stew With Tamarind and Coconut

Share

Experiment with the veg (Chinese cabbage could be nice) - but donít leave out the Shiitakes. Serve with plenty of rice & mind the heat!


Ingredients

2 tsp each ground Coriander & ground Cumin
1 tsp ground Fenugreek seed
2 Whole star anise
1/2 tsp each ground Turmeric & ground Black pepper
3 tblsp Oil
1 onion sliced thinly
2 tsp ginger finely chopped
6 whole red Thai chillies (or fewer, or your favourite variety)
1 cauliflower, chopped
1 red pepper, chopped
120g Shiitake mushrooms (or 40g, rehydrated Ė save the water!)
~1-2 Tblsp tamarind paste
1/2 tsp Salt, to taste
1 tin Coconut milk
250ml Water
1 tin chick peas
200g mange-tout
4 tablsp Cilantro, chopped

Procedure

Combine spices in a small bowl. Heat oil over medium heat in a large pot. Add the onion, ginger, garlic, and chillies, and cook, stirring, until the onion is softened, about 5 minutes. Add spices and cook, stirring, until fragrant (~3 mins). Add red pepper, cauliflower, mushrooms, and salt. Cook, stirring, 5 mins. Increase heat to high, add tamarind puree, coconut milk, and water. Bring to a simmer, then reduce heat & simmer gently 20 mins. Add chick peas & simmer 10 mins until veg is tender. Add peas and simmer 5 minutes until just tender. Remove star anise. Add salt to taste and sprinkle with cilantro.


 

Recipes List

Beans & Pulses
Flakes, Grains & Flours
Mains
Nuts & Seeds
Salads
Sauces
Soup
Sweet Things

 

 

Search Recipe Pages

 

 
Unicorn Food Info Sheets

 

* * *
*
*
* * * * * * * * * * * * * * *
about us | produce | ethics | recipes | jobs | get in touch |  site map | home