Shin Hyun-bin’s Hearty Vegan Curry Recipe
Delicious Meat-Free! Shin Hyun-bin’s Healthy Vegan Curry
I recently stumbled upon a rerun of ‘Hometown Flex’ (Seulgirobun Santchon Saenghwal) and was inspired by Shin Hyun-bin’s unique vegan curry recipe. I decided to give it a try at home! This curry is packed with the natural flavors of vegetables and fragrant spices, making it a satisfying and healthy meal. Perfect for a special occasion or when you’re craving a wholesome dish!
Main Ingredients
- 2 servings of rice
- 1 potato
- 1 eggplant
- 1/2 onion
- 4 tomatoes
- 1/4 carrot
- 1 bell pepper
- 2 eggs
- 2 Korean chili peppers (Cheongyang peppers)
Cooking Instructions
Step 1
Wash all your vegetables thoroughly. Dice the potato, eggplant, onion, carrot, and bell pepper into approximately 1-1.5 cm cubes. Cut the tomatoes into quarters or bite-sized pieces. Finely mince the Korean chili peppers after removing the seeds. Prepare the eggs by frying them sunny-side up or scrambling them, according to your preference.
Step 2
Heat 1-2 tablespoons of cooking oil in a pan over medium heat. Add the diced potatoes and carrots and stir-fry for 2-3 minutes. Then, add the onion and sauté for another 2-3 minutes until translucent and fragrant. Next, add the eggplant, bell pepper, tomatoes, and minced chili peppers, and cook together for 3-5 minutes until the vegetables are slightly tender.
Step 3
In a separate bowl, whisk together the curry powder (1/2 pack) and water (1 cup) until smooth and lump-free. Pour this curry mixture into the pan with the sautéed vegetables. Add the minced garlic and stir. Bring the mixture to a boil over high heat, then reduce to medium-low, and simmer gently for 5-7 minutes to allow the flavors to meld. Season with salt to taste.
Step 4
Serve the delicious vegan curry generously over warm rice. Top with the prepared fried or scrambled egg, and sprinkle with sesame seeds and parsley flakes for a visually appealing and flavorful finish to your Shin Hyun-bin-inspired vegan curry!
