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.
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