Home cooking: Vegetable curry

March 22, 2011

I watched Julia Child with my mom, even when I was as young as 8. I loved how beautiful the foods were garnished and presented, like works of art. That was right up my alley, as I enjoyed drawing and painting.

I provide food for St. Ann Catholic Roman Church in Hagerstown — dishes for bereavement luncheons and decorated cakes for celebrations. I also cater events at St. Ann and present cooking and baking classes.

This vegetarian dish is especially useful for Lent, the seven-week period of time before Easter. During Lent, Catholics observe Fridays as days of abstinence from meat. They eat meat-free foods as a type of self-denial, as a gift to God.

For more information about activities at St. Ann, call 301-733-0410.

— Courtesy of personal chef Kiran Burgess. For more information about her business, call 240-520-4277 or go to www.kiranssweet

Vegetable curry

2 tablespoons chili oil
2 shallots, chopped fine
6 green onions, chopped
1 tablespoon fresh, green chili peppers such as jalapenos, seeded and sliced
4 ounces fresh creamed coconut or coconut cream (see cook's note)
1/4 cup vegetable stock or water
2 tablespoons soy sauce
1 tablespoon raw sugar
1 pound veggie crumbles, optional (see cook's note)
1 cup broccoli florets
1 cup sliced zucchini
1 cup green beans
1 cup sliced red bell peppers
1 cup sliced celery

Heat oil in a wok or deep skillet on medium-high heat. Add shallots, green onions, green chili peppers, coconut cream, stock or water, soy sauce and sugar, and saute for 2 to 3 minutes.

Add veggie crumbles, if using, and saute for 2 to 3 minutes.

Add broccoli, zucchini, green beans, red bell pepper and celery. Cover and cook for 2 minutes.

Turn off heat and serve with steamed rice or noodles.

Cook's notes: Creamed coconut or coconut cream is available in the ethnic foods section of area grocery stores or in specialty foods stores such as El Olivo, 1423 Dual Highway, Hagerstown. Veggie crumbles are made by MorningStar Farms, Boca and other manufacturers. Or, in place of veggie crumbles, use 1 pound fast-cooking protein such as chicken or shrimp.  

— Courtesy of personal chef Kiran Burgess


Home cooking is a weekly feature that highlights recipes from local cooks.

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