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!

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Feb 11 Family Lunch – Squash Rice, Teriyaki Vegetables, Nilupak na Gabi at Saging

Didja know February 11 marks our 9th year anniversary since our very first official gulay delivery? Whoa tons and tons of gulay, hundreds of households nourished, hectares of soil under care and almost a hundred farmer partners. Over the years we’ve definitely got to know the vegetables more; our dishes have become simpler, more doable even as our palates have changed. To taste natural sweetness and appreciate what we have has been growth in itself, hasn’t it? Here are some simple recipes any household can do. Need a 2-minute teriyaki sauce recipe? Turn to Makisawsaw.

Squash Rice
Yield: 4 servings

1 tbsp olive oil or butter
200 g squash, cubed
2 stalks onion leeks, chopped
1 1/2 cups brown rice
2 1/2 cups vegetable stock, hot
1 tsp salt


  1. Heat oil or butter in a pot.
  2. Add squash and cook on medium heat until fork tender, about 20 minutes. Add onion leeks and brown rice, mix well.
  3. Pour hot vegetable stock, and season with salt. Mix well. Bring to a boil, reduce to simmer and cover. Cook for 30 minutes on low heat.

Teriyaki Vegetables
Yield: 4 servings

1 tbsp olive oil
1″ knob ginger, minced
2 stalks onion leeks, chopped
150 g pole sitao, cut in 2″ width
150 g garden peas
500 g kangkong, cut in 2″ width, include the stems
1/2 cup teriyaki sauce
10 sheets nori wrapper, cut in cubes
To taste pepper


  1. Heat oil in a pan, add ginger and onion leeks, saute until aromatic.
  2. Add sitao and garden peas. Saute for about 5 minutes.
  3. Add kangkong, give a quick stir and pour the teriyaki sauce. Add water if mixture is a bit dry.
  4. Add nori wrapper, mix well. Season with pepper. Serve.

Nilupak na Gabi at Saging
Yield: 2 cups

200 g gabi, peeled
2 pcs saging bulkan, ripe
3 tbsp butter


  1. Place gabi in a pot, cover with water and boil until tender, about 20 minutes. Strain and place in a bowl.
  2. Add bananas and butter in the bowl. Mash together using a potato masher. Mould in desired shape. Chill in the fridge or eat right away.

Chunky Veggie Bolognese

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CHUNKY VEGGIE BOLOGNESE . Quick healthy meals can be challenging if you’re mostly stuck in traffic (hello, Christmas!) so weekend meal preparation can help a lot specially for those who find cooking a stress relief or even meditative. Here is a quick pasta recipe if you’ve chosen to batch cook the All-Purpose Chunky Veggie in large quantity and frozen them. (I fill my muffin tray, see 2nd pic for technique, half-freeze the batch and place in bigger containers so I have them in smaller portions. I discovered this makes it easier to manage—I am able defrost few pieces of smaller portions faster and only when I need them and not have to defrost a whole big batch to use just a portion) . Serve with your favorite pasta. It also works on rice and other grains. (Karla) . . 1 1/2 cups All-Purpose Chunky Veggie* 700 ml tomato sauce 1 tsp dried chili flakes or (if you’d like a little bit of heat) Salt and pepper 400 grams pasta of choice, cooked according to package directions Nutritional Yeast (optional) 1. In a skillet, warm the tomato sauce. When bubbles of air begin to pop, lower the heat and add in the chunky veggie. Simmer for about 2 minutes or until vegetables are warm. 2. Season to taste. 3. Serve pasta in a plate or a bowl with sauce on top. Sprinkle with nutritional yeast. *If you’ve frozen the Chunky Veggie, take down from the freezer to the fridge a night before cooking. You can increase the amount of Chunky Veggies in your sauce (some like more vegetables, some like more tomato sauce). . #vegan #whatveganseat #veganfoodshare #vegansofig #plantpowered #plantstrong #plantpusher #plantbased

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Khao Pad Jay

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KHAO PAD JAY . . While in some countries there is no widely understood translation of the word "vegan", in Thailand, the concept of veganism, or "jay" (เจ), referring to a person who eats no meat, no seafood, no animal byproducts, no garlic, and even excludes a few herbs and vegetables that have too pungent of a flavor, has been around for hundreds of years as it is connected with Buddhist spiritual practices. . . As I frequently travel to and around Thailand as part of my work, I’ve found it useful to always have this piece of paper on which my Thai colleague wrote some descriptions on specifics of food I am ordering. I thought it would be useful to share this in digital format to use whenever you are in Thailand and struggling to say you don’t want fish sauce or oyster sauce. Khao Pad Jay in most cases is understood as a no-egg vegetable fried rice, I was told. I have watched so many Thai street cooks make this for me. They use a variety of vegetables (which is also what they use in soups, stir frys, etc) so this is something I have when I miss it and I have the chunky veggie ready. (Karla) . . 1/2 to 1 cup All-Purpose Chunky Veggie* 2 cups cooked rice 1 clove garlic, minced 2 tbsp neutral tasting oil Salt and pepper Handful of cashew nuts, roasted 1. Heat oil in a skillet. Brown the garlic (we are looking for a smoky flavor) but do not burn. 2. Add the chunky veggie and turn down the heat. Warm vegetables for about 2 minutes while giving a quick stir every 30 seconds or so. 3. Fold in the rice. Season to taste. 4. Keep in low heat until the rice is heated through. 5. Top with roasted cashew nuts in halves and serve warm. *Depending on your preference on the vegetable to rice ratio #vegan #whatveganseat #veganfoodshare #vegansofig #plantpowered #plantbased #plantpushers #plantstrong

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Holiday Pumpkin Latte