Tamarind Curry: Vegan, Vegetarian, and Gluten-Free!
Just thinking about Tamarind Curry takes me back to my days visiting India's narrow south-western region, the Malabar Coast, where I first tasted it and where many of the world's spices are grown. There, I learned how to use black mustard seeds, tart tamarind, and fragrant curry leaves to make this flavorful dish. Once you taste it, I know you'll be back for more.
Cooking Tip: Sprinkle 1 to 1 1/2 pounds protein (tofu, shrimp, chicken, paneer, lamb, beef, or pork) or vegetables with 1/2 teaspoon each turmeric and coriander powders. Marinate at least 1/2 hour. Sautee in 2 tablespoons vegetable oil (coconut is best) until cooked through. Add 1 jar of Tamarind Curry, 1/4 cup water or coconut milk and heat through. Serve with basmati rice, dosa, naan or roti.
These come in batches of 3. Each jar is $9.95.