Korean Vegetarian Curry

This was a surprise element, although I had not expected much from it.



Ingredients
1 cup Soy chunks (You can use Chicken or Paneer)
1 cup cubed white onion
1 cup cubed carrots
1 cup cubed potatoes
1 packet Korean Curry Powder (Found at Nature’s basket) / Curry powder (refer below)
1 tspn coarse red chilly powder (optional if using Korean curry powder)
1 tspn dark brown sugar (optional if using Korean curry powder)
1 tspn soy sauce (optional if using Korean curry powder)
1 tspn white vinegar
1 tspn ginger garlic paste
1 tspn red chilly paste (soak fresh red chillies and ground it roughly)  optional if using curry powder
salt to taste
1 tspn Oil 

Method
1) Cook the Soy chunks by boiling them in hot water for 8 min or so and then wash them and squeeze out the excess water from it
2) In a deep pan, heat some oil, add the onions, carrots, potatoes and saute together for few min
3) Add the soy chunks and salt and stir in well. Add 3 cups of water and let it simmer
4) In another bowl, mix the curry powderor soy sauce, chilly powder,red chilli paste , vinegar sugar and water and make a paste.
5) Add this to the vegetable mixture. Cover and let it cook until the vegetables are cooked

Serve hot with sticky rice






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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4 responses to “Korean Vegetarian Curry

  1. Very nice! You have styles it like they do in restaurants. Awesome!

  2. Was it beyond your expectation? That is nice, when the dish comes out really good when you have very low expectations. I am surprised you get even Korean ingredients even in India! That awesome!

  3. Love the lovely glaze you got there on the veggies. Looks so yummy!!

  4. This looks like a doable recipe for me.

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