Sauteed Vegetables With Chile-Tamarind Sauce

May 20, 2023May 20, 20230 5
Sauteed Vegetables With Chile-Tamarind Sauce is a delightful vegetarian recipe that's perfect for any occasion
in Vegetarian

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup tamarind pulp , with seeds
1 cup peeled cubed buttercup squash or 1 cup kabocha squash
4 dried guajillo chilies
1/2 cup water
1/4 cup finely chopped lemongrass ( bottom 1 1/2 inches of about 4 peeled stalks )
1 tablespoon minced shallot
2 teaspoons finely chopped peeled fresh ginger
2 garlic cloves , minced
1 teaspoon packed lime zest
1 cup canned unsweetened coconut milk
2 tablespoons Thai fish sauce
1 tablespoon golden brown sugar
36 snow peas , strings removed
12 asparagus , cut in 3 inch tops
5 globe eggplants ( thai ) or 5 Japanese eggplants , halved lengthwise , then cut crosswise on diagonal into 1/2-inch-thick pieces
3 medium zucchini , trimmed , halved lengthwise , then cut crosswise on diagonal into 1/2-inch-thick pieces
4 heads baby bok choy , leaves separated from base
1/8 cup vegetable oil

Nutrision Information

Servings Per Recipe
4
Calories
360
Sugar
14g
Fat
22g
Looking for an easy yet satisfying vegetarian dish? Look no further than Sauteed Vegetables With Chile-Tamarind Sauce! This recipe is packed with healthy veggies and a delicious sauce that's sure to please everyone at the dinner table. The combination of the sweet and tangy tamarind with the spicy guajillo chilies gives this dish a unique and complex flavor that's hard to resist. With each bite, you'll be reminded of the incredible power of fresh, flavorful ingredients in a simple yet delicious dish.

Instructions

1.Soak the tamarind pulp in 1/2 cup of boiling water for about 30 minutes.
2.Combine the squash with 1/4 cup of water in a large skillet over medium heat.
3.Add the chilies, lemongrass, shallot, ginger, garlic, and lime zest to the skillet and stir until fragrant, about 30 seconds.
4.Stir in the coconut milk, fish sauce, and brown sugar and bring to a simmer.
5.Add the snow peas, asparagus, eggplants, zucchini, and bok choy leaves to the skillet and cook for about 10 minutes, until the vegetables are tender.
6.Drain the tamarind pulp and add the liquid to the skillet, stirring to combine.
7.Season with salt and black pepper to taste and serve immediately.

PROS

This recipe is full of vegetables and is a great way to incorporate more plant-based foods into your diet.

The chile-tamarind sauce is a unique and tasty addition that brings flavor to the dish.

CONS

This recipe has a long list of ingredients and may take some time to prepare.

It also requires multiple pans, which can be difficult for some home cooks to manage.

HEALTH & BENEFITS

This vegetarian dish is high in fiber, vitamins, and minerals, making it a great choice for those looking to boost their health and wellbeing.
The various vegetables in this recipe provide a wide range of nutrients and antioxidants that support overall health.

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