Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The pods of the tamarind tree yield a sweet-sour pulp that flavors many Dutch, Indonesian, and East Indian dishes. You can find tamarind paste in specialty food stores or online at www.spicesgalore1.com and www.quickspice.com. A little goes a long way, so measure carefully.
Ingredients[]
- 3 1/4 cups (1-inch) cubed peeled sweet potato
- 3 cups vegetable broth
- 1 cup water
- 1/2 cup chopped onion
- 1/2 cup orange juice
- 2 tablespoons plum vinegar
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon tamarind paste
- 1/4 teaspoon black pepper
- 1 fresh lemongrass stalk, halved lengthwise
Directions[]
- Place all ingredients in an electric slow cooker.
- Cover and cook on HIGH 5 hours.
- Discard lemongrass.
- Place half of potato mixture in a blender, and process until smooth.
- Pour puréed potato mixture into a large bowl.
- Repeat procedure with remaining potato mixture.
Yield: 5 servings (serving size: about 1 cup)