Cut up your vegetables. In this case, I used okra, egg plant, zucchini, red pepper, onion and tomatoes. Slice the okra ~1.5 inch long at an angle. Do the same with the other vegetables. Add curry to hot oil in a pan and get ready for the burst of flavour from the heat. Quickly add chopped onions. Then add the other vegetables and a cup of broth. After simmering for 5 minutes, add coconut milk and cook for another 5 minutes or until vegetables are soft. Add salt or soy sauce to taste.
Another sauce I like is tomato sauce with herbs. In this case, I used okra, green/red pepper, celery and onion. Again heat oil in pan, add onions then the other vegetables except tomatoes. Transfer to a cast iron pot. Heat more oil in pan, add tomatoes, when it's almost soft, add half a can of tomato paste and a cup of broth. Add herbes de provence (mix of savory, marjoram, rosemary, thyme, oregano) then pour the sauce onto the vegetables in the pot. Simmer for 10 - 15 minutes and you've got a tasty vegetable stew with the okra soaking up the tomato sauce and the celery adding the crunch!
