Vegetable Sinigang with Tamarind and Kamias

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant plant-based sinigang featuring tamarind and kamias for complex sourness, layered with radish, okra, and eggplant for a refreshing yet hearty bowl. This filipino (vegetarian) ready in about 60 minutes pairs radish, okra, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 20 min Cook: 40 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare tamarind: Mix 60 g tamarind paste with 150 ml warm water in a bowl, let sit 10 minutes, then strain through a fine-mesh sieve, pressing to extract liquid and discarding seeds.
  2. Step 2: Prepare kamias: Soak 50 g dried kamias in 50 ml warm water for 10 minutes, then strain.
  3. Step 3: Heat 30 g vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves, 1 thinly sliced onion, and 15 g minced ginger; sauté 3 minutes until fragrant and onions turn translucent.
  4. Step 4: Add 150 g sliced radish, 150 g okra, 150 g sliced eggplant, and 150 g chopped tomato to the pot; cook 2 minutes.
  5. Step 5: Pour in the strained tamarind liquid and kamias liquid, then bring to a simmer. Cover and cook 15 minutes. Add 100 g kangkong, 5 g salt, and 2.5 g sugar; cook 2 minutes until kangkong wilts.

Frequently asked questions

How long does Vegetable Sinigang with Tamarind and Kamias take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetable Sinigang with Tamarind and Kamias?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep radish from drying out.

Can I substitute ingredients in Vegetable Sinigang with Tamarind and Kamias?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable Sinigang with Tamarind and Kamias for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetable Sinigang with Tamarind and Kamias vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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