Chefs at Home: Vegetable Curry by Chaela Dee
Home chef, Chaela Dee, shares her carefully-prepared recipes that showcase how locally and sustainably sourced produce packs life-giving nutrition and flavor.
In this recipe, Chaela puts the natural flavors of our fresh produce forward by sautéing and caramelizing the aromatics and vegetables as the first step, which brings out their natural sweetness and aroma.
Here's her recipe for Vegetable Curry.
1 head medium white onion
3 garlic pieces
1 small knob of ginger
4 pcs / 290 g of potatoes
2 pcs / 180 g of sweet potatoes
1 head / 600 g of cauliflower
1 pc / 200 g of carrots
1 pc / 80 g of eggplant
3 pcs / 60 g of okra
1 crescent / 330 g squash
2 pcs fresh tomatoes
3 tbsps curry powder
1 tsp thyme dried
1 tsp turmeric powder
1 tsp oregano ground
2 cups of vegetable stock
1. In a pot over heat, fill it with your vegetable stock until boiling. Add some salt to season and place sliced potatoes, sweet potatoes, squash, and carrots and cook just until fork tender. Set aside veggies and stock.
2. In another pot, put 1 tbsp of oil and saute your diced onion, ginger and garlic just until aromatic and light brown.
3. Add in your powders and spices but ensure not to allow them to burn.
4. Add one tsp of oil to the pan to quickly fry sliced potatoes, sweet potatoes, squash, and carrots.
4. Add the used vegetable stock from step one and cauliflower and cook just until nice and soft.
5.Let the juices and stock boil to and bring down heat to low and allow it to be more concentrated through continuous heating.Add in the okra and eggplant to steam for a few mins. If at this point your veggies may overcook, feel free to set them aside in a colander.
6. Once you have the consistency you want for your curry sauce, turn off the heat and serve with fresh tomatoes or grilled blistered tomatoes.
Photos taken by Chaela's brother, Mike Dee.