Tamarind-Infused Vegetable Stew with Lime

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, sour vegetable stew simmered in tamarind broth with fresh lime, featuring potatoes, carrots, and bell peppers. This Vietnamese-inspired soup recipe, ready in about 37 minutes, pairs tamarind paste, vegetable broth, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 4 Vietnamese cuisine 150 cal/serving

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Ingredients

2 tablespoons tamarind paste
2 cups vegetable broth
1 medium, diced 1/2 inch potato
1 medium, sliced 1/4 inch carrot
1/2 cup, trimmed and cut 1 inch green beans
1/2 cup, diced bell pepper
1/2 cup, diced zucchini
1 tablespoon vegetable oil
1/4 cup lime juice
2 tablespoons, chopped fresh cilantro
to taste salt

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Instructions

Step 1: If using tamarind pulp, soak 1/4 cup in 1/4 cup warm water for 15 minutes, then strain to get 2 tablespoons of concentrate (or use 2 tablespoons tamarind paste directly).
Step 2: Heat 1 tablespoon vegetable oil in a pot over medium heat, add 1/2 inch diced potato and 1/4 inch sliced carrot, and cook for 5 minutes until slightly tender.
Step 3: Add 1/2 cup green beans, 1/2 cup diced bell pepper, and 1/2 cup diced zucchini; stir for 2 minutes.
Step 4: Add 2 tablespoons tamarind concentrate, 2 cups vegetable broth, and 1/4 cup lime juice; bring to a simmer and cook for 15 minutes until vegetables are tender.
Step 5: Season with salt to taste, stir in 2 tablespoons chopped cilantro, and remove from heat.