Korean-style Vegetable Curry

Korean-style Vegetable Curry is a delightful fusion dish that combines the rich flavors of Korean spices with the comforting essence of curry, perfect for a cozy snack. This vegetarian recipe highlights a vibrant mix of vegetables, creating a colorful and nutritious plate that delights the senses.

Ingredients

• Carrot - 100 grams, diced
• Bell pepper - 100 grams, diced
• Zucchini - 100 grams, diced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable oil - 2 tablespoons
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Curry powder - 1 tablespoon
• Coconut milk - 200 ml
• Soy sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, garlic, and ginger, sautéing until the onion becomes translucent.
3. Stir in the diced carrots, bell pepper, and zucchini, cooking for about 5 minutes until they start to soften.
4. Add the Korean red pepper flakes and curry powder, stirring well to coat the vegetables.
5. Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer.
6. Let the curry simmer for about 10-15 minutes, stirring occasionally, until the vegetables are tender.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from coconut milk, which can aid in nutrient absorption.

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