Korean Vegetable Curry

Korean Vegetable Curry is a vibrant and flavorful baked dish that combines the warmth of curry spices with a variety of fresh vegetables, delivering a comforting and satisfying meal. Perfectly baked to enhance the natural sweetness of the vegetables, this dish is a delightful fusion of Korean and Indian flavors.

Ingredients

• Carrot - 100 grams, diced
• Zucchini - 100 grams, diced
• Bell pepper - 100 grams, diced
• Broccoli - 100 grams, florets
• Potato - 150 grams, diced
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Curry powder - 2 tablespoons
• Soy sauce - 2 tablespoons
• Coconut milk - 200 ml
• Vegetable broth - 100 ml
• Olive oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Green onions - for garnish
• Sesame seeds - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced carrot, zucchini, bell pepper, broccoli, potato, onion, garlic, and ginger.
3. In a separate bowl, whisk together the curry powder, soy sauce, coconut milk, vegetable broth, olive oil, salt, and pepper.
4. Pour the curry mixture over the vegetables and toss until everything is evenly coated.
5. Transfer the mixture to a baking dish and spread it out evenly.
6. Drizzle with sesame oil and cover the dish with aluminum foil.
7. Bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.
9. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk and sesame oil.

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