Home cooking: Vegetable curry

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 world.com



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