Mixed Vegetables with Tamarind

I had some reservations about this Indonesian recipe in that the cookbook from which it comes (The Essential Asian Cookbook), lacks a fair bit of cooking fundamentals. For instance: seasoning food. Practically everything one cooks gets a shot of salt and pepper, or at least salt. None of the recipes in the book list using salt and pepper to season a dish and it does not get too deep into flavoring dishes.

So what we have here is my adaptation of the recipe. The tamarind concentrate DOES bring a lot to the table, but not enough to round the dish out. The additions of red pepper flakes, orange zest, orange juice and fresh coriander (cilantro) are mine. There just something about how sweet, spiciness tastes along with pumpkin that is really great.

This is a pretty simple one that feeds four. No fuss here... just good sweet, spicy, veggie goodness.

2 cups vegetable stock
½ cup tamarind concentrate
2 sticks cinnamon
2 bay leaf
4 cloves garlic, peeled and finely chopped
10 red Asian shallots (or 3 large regular shallots), peeled, halved and thinly sliced
½ teaspoon red pepper flakes
2-inch piece ginger, grated
250 g pumpkin, peeled, pulp removed, cut into chunks
200 g potatoes, peeled and sliced
225 g spinach, shredded
200 g baby corn, or 1 can, drained and rinsed
100 g haricot beans, topped, tailed and cut in half
zest and juice of 1 orange
salt and pepper
½ cup coriander (cilantro), roughly chopped

Place the stock, tamarind, cinnamon, bay leaves, garlic, shallots, red pepper flakes and ginger in a large pan or wok and bring to the boil.

Add the pumpkin and potatoes and simmer somewhat vigorously for 5 minutes. Add the corn and beans and cook for another five minutes.

Add the spinach, orange juice and zest and a healthy amount of salt and pepper to season. When the spinach is just cooked through, add the coriander. Serve hot in bowls.