Spicy & Savory! Fridge-Raiding Vegetarian Curry
The Perfect Pairing with Fermented Kimchi! A Healthy & Delicious Vegetarian Curry Recipe Using Vegetable Broth
The recipe I’m sharing today is a ‘Vegetarian Curry’ made with vegetable broth that perfectly complements the tangy flavor of well-fermented kimchi. This ‘fridge-clearing’ recipe utilizes leftover vegetables, making it gentle on the stomach as it’s not fried in oil, yet boasts a deep, rich flavor. It’s absolutely delicious when served with ripe kimchi! Aren’t you curious to make this healthy and tasty vegetarian curry together?
Ingredients- Curry powder: 7 Tbsp (adjust to your preference)
- Vegetable broth: 500ml (use instead of water)
- Cocktail shrimp: 1 handful (thawed)
- Boiled cabbage: 1 handful (chopped into bite-sized pieces)
- Potato: 1 (peeled and diced)
- Green bell pepper or paprika: 1/2 (seeds removed, julienned)
- Dried shiitake mushrooms: 1 handful (pre-soaked)
- Garlic: 6 cloves (thinly sliced)
Cooking Instructions
Step 1
Chop all the vegetables and ingredients for the curry into bite-sized pieces for easy eating. Peel and dice the potato, remove the seeds from the bell pepper or paprika and julienne them. Thinly slice the garlic.
Step 2
Prepare the ‘vegetable broth,’ the key to this recipe. I used the water leftover from boiling potatoes and sweet potatoes. This broth contains natural sweetness and starch from the vegetables, which makes the curry’s flavor much deeper and richer. Tip. If you don’t have water from boiling potatoes or sweet potatoes, you can make a simple vegetable broth by boiling water with kelp, onion skins, and radish.
Step 3
Pour the prepared 500ml of vegetable broth into a pot and bring it to a boil. Once boiling, add the diced potatoes, sliced garlic, and thawed cocktail shrimp first. Cook for about 5-7 minutes until the potatoes are tender.
Step 4
Once the potatoes are partially cooked, add the pre-soaked dried shiitake mushrooms and 7 tablespoons of curry powder. Whisk the curry powder well to prevent lumps. Tip. The thickness of the curry can be adjusted by the amount of curry powder. Add more curry powder gradually until you achieve your desired consistency.
Step 5
Now it’s time to use up those leftover fridge vegetables! Add the boiled cabbage, chopped into bite-sized pieces, and the julienned green bell pepper or paprika. You can also add other leftover vegetables you have in the fridge (e.g., zucchini, carrots).
Step 6
Simmer for about 3 more minutes over low heat until all the ingredients meld together. Your delicious vegetarian curry is ready! Enjoy it with a side of well-fermented kimchi and a bowl of hot rice. Because it’s not fried in oil, this healthy vegetarian curry is gentle on your stomach, promising a satisfying and wholesome meal.
