Roasted Root Vegetable Curry
HB-15938 · Hand-built original · Korean
Oven-roasted sweet potato, potato, carrot and lotus root are served over rice with a curry sauce built on deeply caramelized onion. The vegetables keep their roasted edges against the smooth sauce.
KoreanMain courseVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: root vegetables
Pairs well with: pickled radish, kimchi, salad, raita
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 sweet potato
- 1 potato
- 1 onion
- 1/2 carrot
- 9 slices lotus root
- 3 oz curry powder
- 2 tablespoons cooking oil
- 1/3 tablespoon salt
- black pepper, a little
- cooked rice, as needed
- 1 2/3 cups water
Method
- Wash the sweet potato, potato, carrot, onion and lotus root clean under running water.
- Peel the carrot and cut it into wedges, and cut the potato and sweet potato into wedges with their skins on.
- Julienne the onion thinly for the curry base.
- Toss the sweet potato, potato, carrot and lotus root with 1 tablespoon of the cooking oil, the salt and the black pepper.
- Spread the seasoned vegetables on an oven pan without overlapping.
- Roast the vegetables at 350°F for 25 minutes, until their edges caramelize.
- Heat the remaining 1 tablespoon of cooking oil in a pot and stir-fry the julienned onion until it turns golden and deeply browned.
- Add the water to the caramelized onion and bring it to a boil.
- Stir in the curry powder and simmer the sauce over low heat until it thickens.
- Serve bowls of cooked rice ladled with the onion curry and topped with the roasted root vegetables.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).