Colorful Vegetable Curry
Vibrant and Delicious! Nutrient-Rich Vegetable Curry with Plenty of Carrots
Make a flavorful and nutritious curry packed with seasonal vegetables, boasting a beautiful color. It’s perfect as a side dish for kids or a hearty meal for anyone.
Ingredients- 1 carrot (medium size)
- 1 broccoli stem (thick part)
- 1 onion (medium size)
- 1/2 beetroot (small size)
- 20 peeled chestnuts
- 1/2 block firm tofu
- 1 king oyster mushroom
- 2 Korean green chilies (Cheongyang peppers)
- 6 curry roux blocks (approx. 100-120g, adjust to taste)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the onion and chop it into large cubes. Lightly peel the tough outer skin of the broccoli stem and cut it into bite-sized pieces. Peel the carrots and beetroot, then chop them into cubes similar in size to the onion. Slice the peeled chestnuts and king oyster mushrooms into manageable pieces. Finely mince the Korean green chilies.
Step 2
Heat 2-3 tablespoons of cooking oil in a pot over medium-low heat. Add the chopped onion and sauté until translucent, allowing its fragrance to develop. Sautéing onions for a longer time will bring out a deeper sweetness.
Step 3
Once the onions are well-sautéed, add the chopped carrots, broccoli stems, and peeled chestnuts. Continue to sauté for another 2-3 minutes, allowing the vegetables to slightly cook and release their aromas.
Step 4
Now, add the cubed beetroot and stir-fry together. Adding beetroot will give the curry a beautiful reddish hue. Sauté for just 1-2 minutes more, allowing the beet’s color to infuse into the other ingredients.
Step 5
Pour 600-700ml of water (refer to your curry roux package instructions) into the pot with the sautéed vegetables. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 10-15 minutes, or until the carrots and chestnuts are tender.
Step 6
When the vegetables are almost cooked, add the cubed tofu and king oyster mushrooms. If you prefer a spicier curry, add the minced Korean green chilies at this stage as well. Cook for another 5 minutes until all ingredients are fully tender.
Step 7
Finally, reduce the heat to low. Add the 6 curry roux blocks and stir well with a spatula or ladle to dissolve them completely, ensuring no lumps form. Keep stirring to prevent the curry from sticking to the bottom of the pot.
Step 8
Once the curry has thickened and all the ingredients are well combined, turn off the heat. Serve generously over warm rice and enjoy your delicious vegetable curry! The color from the beetroot is truly stunning.
