Vegetable Sinigang with Tamarind and Kamias

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

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 recipe (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.

Ingredients

• 150 g radish
• 150 g okra
• 150 g eggplant
• 150 g tomato
• 100 g kangkong
• 60 g tamarind paste
• 50 g kamias
• 3 cloves garlic
• 1 small onion
• 15 g ginger
• 30 g vegetable oil
• 5 g salt
• 2.5 g sugar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.