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.