RecipesVegetarian and Vegetables

Niki’s Ottogi Korean Curry Recipe (vegetable)

Mmmm, mild, creamy and delicious, my Ottogi Korean curry is so simple to make and even easier to devour.

Dairy Free
Vegan
Vegetarian
Niki’s Ottogi Korean Curry Recipe (vegetable)
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Ingredients

For the recipe:
  • 2 tbsp sesame oil
  • 2 tbsps tamari soy sauce
  • 1 medium onion, diced
  • 2 medium carrots peeled and cubed
  • 2 small sweet potatoes, peeled and cubed
  • 2 cups water
  • 1/2 tsp turmeric
  • 200ml coconut cream
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp Niki's Korean Spice Blend to garnish
  • a handful spring onions, sliced to garnish

Mmmm, mild, creamy and delicious, my Ottogi Korean curry is so simple to make and even easier to devour. A true taste of Korea with Niki Bakes Korean Blend sprinkled liberally on top too, perfection!

Serve with steamed rice.

Method

01
Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add in the diced onions, the carrots, sweet potatoes, water, coconut cream and the spices (par the Korean Blend) to the pot and mix well.
02
Bring to a boil and then turn down to a medium boil and let cook for another 8 to 10 minutes, or until the potatoes and carrots are cooked through. Serve over steamed rice and garnish with Niki’s Korean Blend and sliced spring onion