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

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

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