Vegetable Curry ala Mers - Can be Served Warm or Cold

It is usual for me to cook all the older vegetables before cooking the newly bought veggies. Thursday is always food shopping day. When I was still working prior to retirement, we would go shopping on Saturdays or sometimes not at all because I was also doing food errands as much as possible at the nearby supermarket near my office.

So in this edition of my recipe, I am sharing the rest of the veggies in my fridge that were already "dying" to be cooked. I came up with something similar to @justinparke ´s curry party he had with his family and 2 of her daughters´s friends about a week ago and I thank him for this inspiring idea.

The only difference in my veg curry is....his impromptu meal was spiced by making his own curry mixture with all those spices which I do not have ( Justin is a Master Vegan Chef!)....what I did was simply add the ready made curry powder (store bought) and a bit of curcuma (optional) for the color, hehehe, that simple. Then a canned coconut milk was taken from my reserves (pantry) to finish off the flavor.

A bottle of soy sauce is always a must at home. I usually buy it from the Asian Store in my old District because they always have the ones made in the Philippines and I am used to marinating or spicing my cooking with it since I love its flavor. Its consistency is just fine, not so thick nor sweet. And so below is my simple recipe that I hope you would try sometime...

Vegetable Curry

Serves 2
cooking time : about 30 minutes

Ingredients
1 cup Hokkaido squash
1 cup cauliflower florets
1 cup broccoli florets
1 cup mixed red and white onion, diced
3 cloves garlic, crushed
1 carrot, peeled and cut
1 smaller zucchini, diced
1 elongated sweet red pepper, diced
leaves of celery, cut
vegetable cooking oil
soy sauce
2 teaspoons curry powder
1/2 cup vegetable stock or 1 vegetable cube diluted in 1/2 cup water
1 can of 400 ml coconut milk (or 2 cups)
salt
ground black pepper

Preparations:

1... In a hot pan with 2 tablespoons vegetable oil, sauteé the garlic, followed by the onions, and pepper, stir-fry until a bit soft.

2... Add 1 more tablespoon cooking oil... then add the rest of the vegetables, sauteé for about 5 minutes then sprinkle 1 tablespoon soy sauce.

3...Add the 1/2 vegetable stock or the diluted vegetable cube , cover and turn heat to low. Cook for about 10 minutes.

4... Add the coconut milk and the 1 teaspoon curry powder, stir carefully and cook for 10 minutes or more until all veggies are soft particularly the carrots.

5... Adjust the salt and pepper according to your taste preference.

Best served hot with boiled rice ...but this can also be served cold as a one stand meal.

Original text and images are owned by the author, @mers

GIF by @gremayo

Banner by @justinparke