Elevated Retort Curry: Your Enhanced Home Recipe
Transforming Simple Retort Curry into a Delicious Meal: Tips for Solo Diners
Curry is often said to be one of the easiest dishes to make, but for those who often eat alone, it can be a challenge. You might find yourself eating the same thing for multiple meals and getting tired of it quickly. That’s why I opt for retort curry pouches, which are perfect for solo dining. Today, I’m sharing how to elevate this common convenience food with a touch of homemade care. (Find more recipes on my blog! Follow me by becoming a neighbor^^) https://blog.naver.com/mabuce
Ingredients- 1 pouch retort curry (choose your favorite)
- 1/2 zucchini
- 1/2 eggplant
- 1/2 block firm tofu
- 2 cherry tomatoes
- 2 button mushrooms
- 1/2 small kabocha squash
- 2 Korean green chilies (optional, for spice)
- 1 teaspoon salt
- A little cooking oil
Cooking Instructions
Step 1
First, prepare the vegetables for roasting. Wash the zucchini, eggplant, kabocha squash, and mushrooms thoroughly. Cut the kabocha, zucchini, and eggplant into bite-sized pieces. Trim the stems of the button mushrooms.
Step 2
I chose the popular ‘T-Asia’ brand Spicy Beef Masala curry for this recipe, partly because it was on a buy-one-get-one offer and I wanted to try it. If you like a bit of spice, this is a great choice! Heat the retort curry pouch in boiling water for about 3 minutes, without opening it.
Step 3
Drain any excess water from the tofu by pressing it gently with paper towels. This step helps the tofu achieve a crispier texture when roasted.
Step 4
Chop all the vegetables and the tofu into slightly larger than bite-sized pieces, as they will shrink a bit during roasting. You can leave the skin on the kabocha squash if you like; it adds a nice flavor and texture.
Step 5
Drizzle a little cooking oil over the prepared vegetables, tofu, and cherry tomatoes. Sprinkle with 1 teaspoon of salt, distributing it evenly. Adjust the salt to your preference, ensuring it’s not too salty.
Step 6
Arrange the seasoned vegetables and tofu in the air fryer basket. Set the temperature to 190°C (375°F) and cook for 15 minutes. Flipping them halfway through will ensure even browning and cooking.
Step 7
While the vegetables are roasting in the air fryer, carefully remove the heated retort curry pouch from the boiling water and pour the curry into a serving bowl. The rich aroma of the curry will already be enticing!
Step 8
Finally, artfully arrange the roasted vegetables, tofu, and cherry tomatoes on top of the curry in the bowl. The result is a visually appealing dish, reminiscent of a hearty tomato soup but with the complex flavors of Indian curry. This elevates your simple retort curry into a truly special meal. Serve with rice as desired!
