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.
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.
1 cup coconut milk
1 block tofu about 250 gms.
4 pcs medium-sized potatoes
2 pcs medium-sized carrots
1 head of cauliflower (about 500 gms)
1 head of broccoli (about 500 gms)
250 gms chickpeas (dried or canned)
1 pack curry mix (about 100-250 gms)
2 tbsp cooking oil
1 onion chopped
1 tsp salt
1 tsp ground pepper
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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