Korean Curried Vegetables Recipe

ingredients

1 medium cucumber
1 large potato (or more)
2 stalks celery
2 large carrots
1/2 green bell pepper
1/2 yellow bell pepper
1/2 red bell pepper
1 large onion
2 cloves garlic, crushed
1/2 teaspoon salt (sea or rock blended)
1/2 teaspoon thyme
1 cup water
1/2 block Korean curry sauce
OR
2 tablespoons regular curry powder
cayenne pepper or other spicy pepper to taste

directions

Peel cucumber (save for last of cooking time), potatoes and carrots - chop into 1/2 inch cubes. Chop peppers and onions into medium size pieces.

Saute onion and crushed garlic in olive oil then add potatoes, carrots and peppers and saute until onions begin to turn translucent at edges. Sprinkle with thyme and salt and stir - taste and add more salt or other seasoning.

Add Korean curry that has been dissolved in the cup of water or, if using regular curry powder dissolve in one cup of water and add to pan with olive oil at a high temperature and stir - cook for about one minute then add veggies (except cucumber), onion, garlic, salt and thyme and more water if necessary to make enough sauce and cook for about 20 minutes, adding cucumbers just before turning heat off.

Serve with rice or eat alone as a meal.

nutrition data

Nutritional data has not been calculated yet.