This recipes allows you to experiment on bold flavors.
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.
Cooking Time: 30 mins.
- 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
Chef’s Notes: This procedure allows the eggplants to absorb the oil, thus cooking it through.
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.