Korean-inspired Curry Rice

Vegan Korean-inspired curry Rice is a tasty and wholesome plant-based recipe. It is perfect for anyone hunting for a flavorful and satisfying dish. You can create this vegan-friendly recipe with colorful vegetables, curry blocks, and vegetable broth. Vegan Korean-inspired curry Rice is a dish that will instantly become a kitchen favorite due to its flavorful ingredients and numerous nutritional benefits. We can prepare this curry with different vegetables, spices, or plant-based items. It is an ideal choice for every person searching for a nutritious dinner.

Let’s prepare the curry with the two cooking directions (discussed below).

STATS

• Course: Dinner
• Cuisine: Korean
• Diet: Vegetarian, Vegan, Gluten-free
• Total Time: 35 minutes
• Cook Time: Twenty minutes
• Preparation Time: 15 minutes
• Method: Crockpot, Stovetop

EQUIPMENT

• One knife
• Nonstick pan
• One ladle
• Crockpot
• Serving Bowl

INGREDIENTS

• Medium-sized yellow potatoes 4
• Three medium carrots
• Red bell pepper 1
• One green apple
• Four cups of vegetable broth
• Yellow onion 1
• Sliced mushrooms 2 cups
• Vegan-friendly three cubes of curry block
• Cooking oil

INSTRUCTIONS

STOVETOP

1. Divide the carrots, onions, mushrooms, potatoes, green apples, and bell peppers into normal chunk sizes with a knife.
2. Next, pour cooking oil into a large nonstick pot.
3. Then, add mushrooms, bell peppers, and onions to the pan.
4. Simmer all items for six minutes or until the mushrooms and bell peppers are wilted.
5. Next, add chopped green apples, potatoes, carrots, and vegetable broth to the pan.
6. Combine all items with a ladle.
7. Now, cook for a maximum of eleven minutes until the broth boils.
8. Next, add curry blocks to the broth.
9. Again, simmer all items on a medium to low flame or until the curry blocks mix well into the broth.
10. We will cook all items until the broth is dissolved into the vegetables.
11. The creamy and healthy Korean-inspired curry Rice is ready.
12. Place the curry in a bowl and enjoy it with sticky rice.

CROCKPOT

1. First, mist a large nonstick crockpot with the cooking oil.
2. Next, heat the oil to a medium burner flame.
3. After that, add all chopped vegetables to the crock pot.
4. Cook all items to a slow flame for three to four minutes.
5. Next, add vegetable broth and curry block to the pot.
6. Now, seal the crockpot with its cover.
7. Simmer all items to a low flame for four to six hours.
8. After cooking, check the vegetables.
9. If cooked, place the curry in a serving bowl.
10. The yummy Korean-inspired curry Rice is prepared.

SUBSTITUTIONS OF THE CURRY RICE

Potatoes:

• I utilized yellow potatoes to prepare this curry. Instead of it, you can use sweet potatoes.

Spicy:

• You can add chopped jalapeno to vegetables such as potatoes, bell peppers, or mushrooms for a spicy flavor.

Protein:

• Try this curry rice with plant-based proteins such as chickpeas, marinated tempeh, or beans.

SERVING SUGGESTIONS

• Serve the curry with short-grain or medium-grain rice types.
• Enjoy the curry with baked or fried tofu or tempeh.
• Korean dumplings or noodles go well with this curry.
• Accompany this dish with spicy puffed rice snacks.
• Pair it with tacos, kimchi slaw, or Korean-style tofu puffs.

TIPS

• You can add different vegetables to your taste.
• Try this curry rice recipe with different spices.
• Utilize good-quality and vegan-friendly curry blocks.
• Choose fresh and premium-quality vegetables such as carrots, bell peppers, or mushrooms.

STORAGE INFORMATION

Fridge:

• Save the leftover curry in a covered bowl and refrigerate it for 4 to 5 days. We will store the rice and curry in different bowls.

Freezer:

• This Korean dish is not suitable for freezing.

Reheating:

• We can rewarm the refrigerated curry in an oven or a burner.

FAQs

How does this Korean curry rice taste?

• This curry has a moderate flavor with spices like coriander, curry powder, and ginger. This gluten-free curry has a great thick texture due to the vegetables.

What other vegetables we can include to prepare this curry?

• You can include a sort of vibrant vegetables such as snap peas, cauliflower, sweet potatoes, eggplant, or broccoli in the curry.

NUTRITIONAL INFORMATION/SERVING

Per Serving Size 1 rice bowl
Total servings 8
Total Calories 171 kcal
Dietary Fiber 10.7 grams
Carbohydrates 32.9 grams
Protein 7 grams
Sugar 6.9 grams
Total Fat 4.1 grams