Rich & Creamy Soy Milk Curry
♥ [Newlywed’s Table Must-Try] Deep, Rich & Nutritious Soy Milk Curry
Introducing today’s featured dish: a curry with a deep and rich flavor profile. Based on soy milk, it doubles the nuttiness and nutrition, making it a simple yet satisfying meal. It’s also wonderfully suitable as a meal for children.
Ingredients- 2 bowls of cooked rice
- 3 Tbsp curry powder
- 1 cup thick soy milk
- 1 cup thick black soy milk
- 1 potato
- 1/3 carrot
- 1/2 onion
- 1/3 zucchini
- 2 Korean green chilies (Cheongyang peppers)
- 1 tsp minced garlic
- 1 tsp salt
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make this nutty and rich soy milk curry. Using fresh vegetables and good quality soy milk is key to achieving the best flavor.
Step 2
Wash, peel, and dice the potato, carrot, onion, and zucchini into approximately 1cm cubes. Finely chop the Korean green chilies after removing the seeds. (You can also add mushrooms if you like.)
Step 3
Using a standard paper cup (approx. 200ml), pour 1 cup of thick soy milk and 1 cup of thick black soy milk into a pot or deep pan, for a total of 2 cups.
Step 4
Add 3 tablespoons of curry powder to the soy milk mixture. You can adjust the amount of curry powder to your personal preference.
Step 5
Whisk the curry powder thoroughly into the soy milk until it is completely dissolved and smooth, with no lumps. Ensuring it’s lump-free is important for a velvety texture.
Step 6
Now, let’s start sautéing. Heat a pan over medium heat and add the diced potatoes and carrots. Sauté them until they are lightly golden and fragrant. Then, pour in about 1/4 cup of water (the amount from a soju shot glass) and cover the pan. Cook over low heat until the potatoes and carrots are about two-thirds tender. Let the water evaporate.
Step 7
Once the potatoes and carrots are partially cooked, add the diced onion, zucchini, 1 teaspoon of minced garlic, and 1 teaspoon of salt. Sauté everything together until well combined and slightly softened. Stir-frying them well will bring out their natural sweetness.
Step 8
As you sauté, the garlic will start to release its fragrant aroma. At this point, pour the prepared soy milk curry mixture into the pan, making sure to scrape out every last drop. Stir well to combine with the sautéed vegetables.
Step 9
Bring the mixture to a gentle simmer. Just before it comes to a rolling boil, add the chopped Korean green chilies and the optional mushrooms. Continue to stir constantly over low heat to prevent sticking to the bottom, and cook until the curry thickens to your desired consistency. Your nutritious soy milk curry is now complete! Serve hot over rice and enjoy.
