Vegetable Curry recipe - ingredients, nutrition and when to eat it
This one-bowl dish features vegetables like potatoes, carrots, and onions simmered until tender in curry sauce and served over rice.
This one-bowl dish features vegetables like potatoes, carrots, and onions simmered until tender in curry sauce and served over rice. Sweet vegetables go well with fragrant, mildly spicy curry. It’s just the thing when you want a satisfying lunch or dinner.
Vegetables · 35 minutes to cook
Nutrition (per 774.5g serving): 498.8 kcal · protein 10.1g · carbohydrate 99.1g · fat 6.1g · sodium 625.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Curry powder can clump, so dissolve it in water first for an even mix.
Tips: Cut the potatoes into similar-sized pieces so they cook at the same rate.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.5 pc
- Eggplant — 0.5 pc
- Curry powder — 1.5 Tbsp
- Cooking oil — 1 tsp
- Water — 1.3 cup