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.
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. A...
Ingredients
| 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 |
Method
- 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.
- 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
Shop for ingredients
You may also enjoy
Meera Sodha - Baked Onion Bhaji Recipe
Printed with kind permission from Meera Sodha's cookbook Fresh India (Fig Tree, £20). "These are a step forward from the...
Niki's Malaysian Squash Curry Recipe
Niki Bakes delicious vegan and gluten free recipe for malaysian squash curry.