Tamarind Vegetables

This tangy Indonesian dish is great as a side dish or a main served with rice.

Tamarind Vegetables

Ingredients

250g pumpkin, skinned and cut into chunks
200g potatoes, skinned and cut into chunks
100g string beans, topped and tailed
200g cabbage, sliced
100g English spinach
2 cups vegetable stock
1/4 cup tamarind concentrate
2 bay leaves
2 cinnamon sticks
4 cloves garlic, finely chopped
10 Asian shallots, chopped finely
2 inch piece of ginger, finely grated
200g baby corn


Method

In a large pot heat stock  tamarind, cinnamon, bay leaves, garlic, shallots and ginger on a high heat until boiled.
Add pumpkin and potato and allow to simmer on a medium heat for 5 minutes.
Add the corn and beans and cook for a further 5 mins.
Add cabbage and spinach and turn heat down to a low-medium and cover for 15mins or until pumpkin and potato are tender.