Curried Stir-Fried Lotus Root recipe - ingredients, nutrition and when to eat it
This simple side dish is made by tossing lotus root and onion with curry powder and stir-frying them.
This simple side dish is made by tossing lotus root and onion with curry powder and stir-frying them. The lotus root stays crisp, while the gentle curry aroma pairs well with the onion’s sweetness. It’s a nice way to add something different to the table at lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 172.2g serving): 137.2 kcal · protein 2.3g · carbohydrate 22.7g · fat 4.4g · sodium 212.3mg
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: After slicing the lotus root, soak it briefly in water and pat it dry to remove some of the surface starch.
Tips: Keep the slices fairly thick so they stay crisp after stir-frying.
Tips: Curry powders vary in saltiness, so add salt a little at a time and taste as you go.
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Ingredients (1 serving)
- Lotus root — 100 g
- Onion — 0.3 pc
- Curry powder — 1 tsp
- Cooking oil — 1 tsp
- Water — 1 Tbsp
- Salt — 0.2 g