Any Vegetable Curry – A FAMILY MEAL

vegetable curry recipe

With its mix of spices, vegetables and in some variants, meat or fish, curry has long had a claim on being “good for you.”

The spices involved provide a mix of benefits: curry powder has anti-inflammatory effects and chilis are rich in vitamins A and C.

But beyond these, curry is delicious and eating it feels like ingesting spoonfuls of hugs and nurturing.

For the family lunch of our Gulay Delivery team in Manila last March 30, 2020, we enjoyed just that. It provided us with a lot of energy needed to pack and send off all those vegetables!

Continue reading “Any Vegetable Curry – A FAMILY MEAL”

Okra Stew

This was our team lunch last Dec 3, 2019. It was so good we forgot to take a photo! As the Amihan brings its cooling winds, it was the perfect warming family meal made with whatever our farmers shared 🙂

Ingredients

  • 1 tbsp olive oil
  • 1 stalk onion leek, coarsely chopped
  • 2 cloves garlic, minced
  • 2 pcs eggplant, diced
  • 1 pc zucchini, diced
  • 250 g okra, sliced into 1” rounds
  • 2 pcs chipotle peppers (optional)
  • 1 cup tomato sauce (homemade tomato sauce from our cherry tomatoes – recipe below)
  • To taste salt
  • To taste pepper
  • 2 tbsp flat leaf parsley, minced

Procedure

  1. Heat oil an a pot and sauté the aromatics: leeks, garlic.
  2. Add eggplant, cook until edges are caramelised.
  3. Mix in zucchini, okra and chipotle peppers if using. Give a quick stir before adding the tomato sauce. Simmer until vegetables are tender but still al dente. Top with parsley. 
  4. Great with crusty bread!

Homemade Tomato Sauce

Ingredients

  • 1 tbsp olive oil
  • 1 stalk onion leek, coarsely chopped
  • 2 cloves garlic, minced
  • 1 cup ripe tomatoes / cherry tomatoes
  • 1/4 c vegetable stock
  • 1 tsp oregano
  • 1 tsp basil
  • To taste salt
  • To taste pepper

Procedure

  1. Heat oil an a pot and sauté the aromatics: leeks, garlic.
  2. Add tomatoes and cook for 2 minutes.
  3. Pour the vegetable stock, bring to boil and turn down to a simmer for 15 minutes. 
  4. Add the herbs and season with salt and pepper.
  5. Puree the mixture using a hand blender.
  6. Keep in the freezer if not using right away.

Organic Vegetable Stock

Why is buying organic worthwhile? Not only do you pay for the respect towards soil and people, BUT YOU CAN ALSO USE THE WHOLE VEGETABLE! Stems, peels, roots and skins of plants actually have a lot of flavor and nutrients but they may be too tough (and not too pleasant) to chew. The BEST thing to do is turn it into freezable vegetable stock. And this is something you’d only really want to do with pesticide-free produce since these parts tend to absorb whatever nutrients or chemicals that surround the plant in growth. Clean air, water, rich soils and a lot of love create nutritious vegetables. That’s what builds flavor.

Ingredients

  • Vegetable scraps – in this case we used stems/peels of carrot, leek, radish, broccoli (tough parts) and parsley that has seen better days
  • Water

Procedure

  1. Place all vegetable scraps in a large pot and cover with water.
  2. Bring to a boil then reduce to a simmer for 1 hour.
  3. Strain and reserve the scraps for your compost pile!
  4. Store in batches. Freeze if not using right away.