Rainbow Vegetable Curry

One cloudy day, I craved a comforting bowl of curry. Green Curry Tofu was out of the question, however, since our local tofu maker traveled for a break to a neighboring island. This is a Philippine curry version so expect it to be mild and non-spicy. Coincidentally, my daughter’s homeschool tutor was so kind to give us a pot of fresh lemon basil for the garden.

A rainbow of vegetables is made from whatever is available from the fridge. That was the inspiration for this dish. Barefoot, I went into the garden to harvest some spring onions, lemongrass, and calamansi (Philippine lime).

Here are the herbs, the silent spice heroes responsible for sparking various flavors in the curry.

Feel free to add any other vegetables that are available in your garden or kitchen. I love ginger but if you're like @iamyohann who hates it, then omit it. You should have seen the huge grimace on his face when I bought large ginger in the market this morning. Anyway, to keep the peace, I use a garlic press to crush the ginger into tiny bits to hide them in the dish.

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Directions:

Heat oil in a pot over medium heat and fry cubed potatoes. Season with salt and pepper. Once they turn golden, remove them from the pot.

If you’re like me, feeling lazy to add another dish to wash, I push them all to the side and saute minced garlic, grated ginger, and onions in the same pot.

When the onions soften, toss the chayote and carrots in and allow them to cook for a few minutes.

Add the curry powder generously. Adjust the quantity to your liking. I love a strong curry flavor and the ones available in the Philippines are so mild that I ended up using half of the McCormick bottle.

Delicately mix the ingredients inside the pot so that each vegetable is well coated with the curry powder.

Take a deep breath and exhale. Sometimes we get carried away with what we're doing we end up holding our breath for a long time. That's a sign of stress. Does that happen to you sometimes? Oops guilty here so I'm snapping out of it, we don't want to burn our vegetables.

Once satisfied, add the coconut milk, lime juice, vegetable broth, and soy sauce. Season with salt and pepper.

Add the herbs and the eggplants. Cover the pot with the lid and let it simmer over low heat. Taste and feel free to adjust the flavors according to your liking.

Serve hot over a steamy bed of rice. Ooh McSteamy!😜

Here are other serving variations:

My daughter doesn’t like vegetables, so we came up with a compromise that she could have chicken nuggets if she eats the curry. As for me, I’m limiting my white rice intake (maintaining blood sugar level) so for a dose of fiber, I added flax seeds and oat bran.

Bon appetit!

Check Out Previous Tofu Recipes:

Vegan Green Curry with Chayote
Sweet and Sour Tofu Vegan Recipe
Vegan Tofu Humba

Thank you for reading and wishing you all a mouthwatering meal!

"I am an old soul who simply loves coffee, who finds joy and beauty in both tangible and the unseen."

@discoveringarni

_{Curiosity and imagination lead to unexpected experiences. Interested in Nature, Places, Roads Less Traveled, Minimalism, Authentic Living, Anything French, and International Cuisine. Feel free to follow her, re-blog, and upvote if you enjoy her content.}