Tamarind, a tropical fruit commonly used in cooking and traditional medicine, is highly effective in healing due to its rich composition of nutrients, minerals, and bioactive compounds. Here are three delicious tamarind recipes that showcase the unique flavour of tamarind in different ways:
1. Tamarind Lentil Soup
This hearty soup is rich in flavour and nutrients, perfect for a comforting meal.
Ingredients:
– 1 cup red lentils (or chickpeas), rinsed
– 1 onion, finely chopped
– 1-inch piece of ginger, minced
– 4 cherry tomatoes, chopped
– 2 cups calalloo, chopped
– 1 tablespoon tamarind paste
– 1 teaspoon fennel seeds
– 1 teaspoon ground coriander
– 1 teaspoon chili powder (optional)
– 1 tablespoon coconut oil
– Salt to taste
– 4 cups vegetable broth or water
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat the coconut oil in a large pot over medium heat. Add fennel seeds and sauté until they start to splutter.
2. Add the chopped onions, and ginger. Cook until the onions are soft and translucent.
3. Stir in the ground coriander, and chili powder. Cook for another minute.
4. Add the chopped tomatoes and cook until they soften, about 5 minutes.
5. Add the rinsed lentils and vegetable broth or water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender.
6. Stir in the tamarind paste and chopped calalloo. Cook for an additional 5 minutes.
7. Season with salt to taste.
8. Garnish with fresh cilantro and serve hot.
2. Tamarind Chickpea Stew
This tangy and flavourful stew pairs perfectly with rice or flatbread.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1 onion, finely chopped
– 1-inch piece of ginger, minced
– 6 cherry or plum tomato, chopped
– 1 tablespoon tamarind paste
– 1 teaspoon ground fennel seeds
– 1 teaspoon ground coriander
– 1/2 teaspoon achiote powder
– 1/2 teaspoon paprika
– 1/2 teaspoon mix herbs/spices
– 1/2 cup coconut milk
– 1 tablespoon sesame oil
– Salt to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat the coconut oil in a large pan over medium heat. Add the chopped onions, and ginger, and sauté until the onions are soft and golden.
2. Add the ground coriander, achiote, paprika, and mixed herbs/spices. Stir and cook for 1-2 minutes until fragrant.
3. Add the chopped tomato and cook until it breaks down into a thick paste, about 5 minutes.
4. Stir in the tamarind paste and chickpeas. Cook for a few minutes to coat the chickpeas in the spice mixture.
5. Pour in the coconut milk and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavours to meld together.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve with rice or flatbread.
Dr. Sebi-Approved Tamarind Date Chutney
A tangy, mineral-rich chutney free of hybrid spices — perfect for alkaline meals.
Ingredients:
– 1/2 cup tamarind paste (made from pure tamarind pulp, no additives)
– 1/2 cup soft medjool dates (pitted)
– 1/2 tsp whole fennel seeds
– 1/2 tsp fresh grated ginger or 1/4 tsp powdered ginger
– 1/8 tsp cayenne pepper (optional, for a mild kick – use sparingly or omit)
– 1/2 tsp sea salt or pink Himalayan salt
– 2 cups spring water
Optional Additions (for depth of flavour):
– 1 tsp powdered burro banana (adds mild sweetness & thickness)
– A few crushed allspice berries or a pinch of clove powder (both are non-hybrid and aromatic)
Instructions:
1. In a saucepan, combine tamarind paste, pitted dates, and spring water. Bring to a light boil, then reduce to simmer for 10–15 minutes until the dates soften.
2. Let cool slightly, then blend until smooth.
3. Return to the pot. Add fennel, ginger, cayenne (if using), salt, and any optional spices. Simmer for another 5–10 minutes until it thickens slightly.
4. Cool and store in a glass jar in the refrigerator. Keeps for up to 10–14 days.
5. Serve as a dip for alkaline-approved snacks like spelt fritters, roasted veggies, or grilled mushrooms.
Tamarind Stir-Fried Vegetables
A mineral-rich, flavourful stir-fry with a tangy tamarind sauce — made entirely from approved ingredients.
Ingredients:
– 1 tbsp tamarind paste (from 100% tamarind pulp)
– 1 tbsp coconut aminos (soy-free and alkaline-friendly alternative)
– 1 tsp date syrup or blended soft dates (for natural sweetness)
– 1 tsp powdered cayenne or guajillo pepper (optional, for mild heat)
– 1 tbsp avocado oil or grape seed oil
– 1 tsp fresh grated ginger
– 1 small zucchini, sliced into half-moons
– 1 cup sliced mushrooms (preferably oyster or portobello)
– 1 cup thin-sliced chayote or burro banana (for texture contrast)
– 1/2 cup sliced wild or spring onions
– 1/2 cup thin-sliced kale or watercress
– Toasted sesame seeds (optional, for garnish — use sparingly)
– Cooked spelt noodles or quinoa, for serving
Instructions:
1. In a small bowl, whisk together tamarind paste, coconut aminos, date syrup, and cayenne (if using). Set aside.
2. Heat avocado oil in a large skillet or wok over medium heat. Add grated ginger and sauté for 1 minute until aromatic.
3. Add zucchini, mushrooms, chayote, and cook for 5–7 minutes, stirring frequently, until slightly tender but still crisp.
4. Add kale and green onions and stir-fry for another 1–2 minutes.
5. Pour in the tamarind sauce and toss to coat. Stir-fry for 2–3 minutes until the sauce thickens slightly and clings to the veggies.
6. Remove from heat. Serve over spelt noodles or quinoa and garnish with a sprinkle of toasted sesame seeds (if desired).
These recipes highlight tamarind’s versatility, offering sweet, tangy, and savoury flavours that can elevate various dishes.
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