Recipe: Mixed Vegetable Curry

To be honest, I was never a fan of curries. My mom never cooked curries at home because she doesn’t like the pungent smell, so I substantially did not grow up eating it. The spices are too strong for Mom. It was only when I traveled to Malaysia and Thailand when I discovered that it wasn’t really that bad. Since then, I came to discover the different type of curries depending on its origin. Eventually, I had a better appreciation of the dish when I had to learn how to cook it in culinary school.

Fast forward to present, I have to think of vegetable dishes that would suit my plant-based diet. Kimchi Stew and Vegan Tom Yum or considered as staples. I have to add something to spice up my menu so I tried numerous recipes of curry dishes. This one is one of the easiest to make, and it allows you to experiment on bold flavors.

Preparation: 15 mins.

Serves: 6-8

Cooking Time: 30 mins.

INGREDIENTS:

• 3 medium carrots (sliced into half medallions)
• 3 eggplants (sliced to wedges)
• 3 medium bulbs of onions
• 1/4 squash (sliced into large dice)
• 3 medium potatoes (sliced into half wedges)
• 4 medium tomatoes
• a can of green peas
• a can of chick peas
• curry spices (cumin, turmeric, cayenne pepper, thyme, chili powder, black pepper: the amount of each spice depends on you) or Thai Curry Paste
• 3 tbsp. of vegetable oil
• 400 ml. coconut cream
• salt

PROCEDURE:

1. In a large pot, heat vegetable oil over medium fire. When the vegetable oil is hot enough, put in the eggplants first.

Chef’s Notes: This procedure allows the eggplants to absorb the oil, thus cooking it through.

2. Transfer the eggplants to another bowl leaving a bit of oil in the pot. Add about a tablespoon if the oil is not enough. Saute onions until fragrant and add a bit of salt.

I added in 2 tablespoons of Thai Yellow Curry Paste, which consists mostly of turmeric and cumin. In the absence of this, you can just increase the amount of turmeric and cumin from your dry spices.

3. Saute the paste and the onions together, and add in your dry spices.

4. Add in tomatoes and eggplants.

Chef’s Notes: Though there is a kitchen rule that you have to cook the starchy and hard vegetables first (like potatoes, squash, and carrots), I like to add the tomatoes and eggplants first to make the flavor bolder. Because essentially, starchy vegetables do not have a flavor of their own, unless you put salt, pepper, or herbs, and spices. I don’t mind getting soggy eggplants, as long as I can taste the flavor. But, it all depends on you if you want your soft vegetables to be added last. 

5. Add in the rest of the ingredients and simmer in low fire for about 25 minutes. Coconut cream makes the flavor richer, but in the absence of coconut cream, you can add water, salt, and pepper.

6. Transfer your curry in a clean bowl. Best served with a hot cup of rice or chapati or paratha.