Vegetable Curry with Rice

Vegetable Curry Recipe | BCG Cook

Vegetable curry might not be the first thing that comes to mind if you see the ingredients like potato, carrots, broccoli, and cauliflower, however this is a dish that you can easily make if you live in Baguio City.

Baguio City’s proximity to the different farms of Benguet makes it a haven for those who are into eating plant-based food. Benguet farms’ produce range from the common potato to the highly nutritious broccoli. With all these vegetables certain dishes come to mind and of course, one popular and common dish that you can make with all these “Baguio Vegetables” (as people from the lowland has come to know) is chop suey. But as they say, no matter how delicious your cook your dish if you will get tired of eating it if you serve it every day.

To give a little diversity to your repertoire of dishes, here’s our recipe for Vegetable curry, using the vegetables that are commonly found in Baguio City and Benguet.

Curry Origin

Curry Ingredients Mix
While there are no records on which country first introduced Vegetable curry, we can assume that it came from the country where curry first originated. Curry came from the Indian-Tamil word “Kari” which means soup to be eaten with rice. True enough, curry dishes are best tasting with rice, which makes it a dish fit for Filipinos since rice is one of our staple food.

While records would show that curry originated in India, its popularity spread in other parts of the globe to the point where every country have created their own version of curry.

Some countries use the wet type of curry where they grind raw ingredients together to form a paste, while other countries use the dried curry by grinding dried ingredients together. The usual basic ingredients in curry are turmeric, cumin, red chilies, and coriander. For our vegetable curry dish, we will be using dried curry.

Vegetable Curry Recipe

1 cup coconut milk

1 block tofu about 250 gms.

4 pcs medium-sized potatoes

Potatoes for Vegetable Curry

2 pcs medium-sized carrots

Carrots for Vegetable Curry

1 head of cauliflower (about 500 gms)

Cauliflower for Vegetable Curry

1 head of broccoli (about 500 gms)

Broccoli for Vegetable Curry

250 gms chickpeas (dried or canned)

Chickpeas for Vegetable curry

1 pack curry mix (about 100-250 gms)

Curry Powder for Vegetable Curry

2 tbsp cooking oil

1 onion chopped

1 tsp salt

1 tsp ground pepper

How to Cook Vegetable Curry

  1. Dissolve your curry mix in 1 cup of water then set aside
  2. Peel and cut your potatoes and carrots into cubes wash and set them aside.
  3. Cut the tofu into cubes
  4. Cut your cauliflower and broccoli florets according to small bite sizes make sure that you wash and clean the florets properly, then set them aside.
  5. Drain the water from your canned chickpeas, if you have the raw chickpeas available that would be a better option. Wash the chickpeas and set them aside.
  6. Chop your onion and set it aside.
  7. You can use a stockpot or a saucepan for this depending on the volume of ingredients you have.
  8. Heat up your oil in the saucepan/stockpot and saute your onions mix it and do not let it burn.
  9. Put in your tofu cube and fry it a bit but do not brown them.
  10. Put in your potato, cooking your potato in oil cooks it better than just boiling it.
  11. Put in the carrots and mix.
  12. Put in the broccoli, cauliflower, and chickpeas and mix everything.
  13. Add 1 cup of coconut milk and 1 cup of dissolved curry in water.
  14. Add salt and pepper
  15. If needed add 1 cup of water and let it simmer for 10 minutes or until the vegetables are cooked.

Serving size: 1 cup

Serves: 5-6

Calories per cup: 188

Note: This dish is very versatile as you can put in other vegetables such as eggplants, string beans among others.




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