…..whetting your taste bud one meal at a time


So ever since I started making vegetable sauce, I always want to prepare it all time. Most times I look at my refrigerator and notice varieties of vegetables, you don’t just want to let them sit there without a plan of what to do with, and you don’t want them to spoil. So, what’s the next alternative? Chop everything up and use for the vegetable sauce. The interesting thing about this sauce is that you can use as minimum as you require or more. You can constantly test out something fresh with it.

Vegetable curry sauce is prepared from various vegetable use in making salad most especially Nigerian salad. Vegetables are chopped in a nice way to enjoy a wide range of staple foods with vegetables inclusive in each meal. I do eat the sauce without any staple food at times, so you can try it. It is nutritious and got varieties of vitamins. It’s simple and very flavorful, you should have with you daily.


• Whole chicken (cut into pieces)

• Mushrooms (as required)

• 2 red bell pepper

• 1 yellow red bell pepper

• 1 green red bell pepper

• 5 fresh medium tomatoes (optional)

• 9 medium carrots

• 1 small cabbage (optional)

• 1 green bell pepper

• 1 medium onions

• Salt

• 2 stock cubes

• 1 tablespoon thyme

• 2 tablespoon of curry

• 1 tablespoon of cornstarch


• Wash and cut the vegetables: carrots (scrape the carrots before cutting), cabbage, tomatoes and bell peppers, onions and set these aside.

• Wash the mushroom and set aside

• Mix a tablespoon of cornstarch with a little water to bring the consistency (Be careful not to add too much water).

• Cut the chicken into pieces, season with thyme, salt, and stock cube and place in a pot. Add water to cover the contents of the pot and start cooking.

• When done, add salt to taste and top up the water to the same level as the contents if required.

• Once it boils, add the chopped tomatoes and mushrooms, cover and cook for 10 minutes.

• Add the carrots and cook for 3 minutes.

• You now add the mixed corn flour, chopped bell peppers, and cabbage. Stir, cover and allow to cook for 3-5 minutes on high heat.

• Adjust taste if necessary and the sauce is ready to be served.


Serve with white rice, brown rice, boiled yam, boiled plantain, grilled plantain or baked potatoes (the list goes on and on).



Author: dailyfresheat

Hello everyone!! Welcome to my blog, I am a lifestyle and food blogger. I reside in Ohio, United States. Growing up cooking has always been one of my passions. Here I would be taking you on my food journey, creating recipes, learning about different food cultures and making great meals. Hope you stick around.


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