As you can see from the recipes, we like to try cuisines from around the world as long as it’s vegetarian. This recipe is simple version of Korean Gochujang Curry. Try it at home to travel around the world through food !
Vegetarian | Vegan | GF
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 15 mins
Ingredients
3 tbsp gochujang paste
1 onion, chopped (~1 inch in size) 1 cup cubed tofu
1 carrot, chopped (~1 inch in size)
1 green pepper, chopped (~1 inch in size)
1/4 cup mushrooms
1/4 cup broccoli
2-3 garlic pods, finely chopped
200 ml coconut milk
2 tbsp cashews
2 chillies
1 tbsp oil
salt to taste
(Can add more veggies, I just used what I had )
In a pan, heat oil and add onions, garlic and sauté them till onions are golden brown.
Now add carrots, broccoli, tofu, mushrooms, peppers, chillies and stir fry them for 2-3 minutes on high flame.
Once the veggies are half cooked, add the gochujang paste, coconut milk, 1 cup of water and mix well.
Add salt if needed and cook the mixture covered for 3-4 minutes. Serve hot with some jasmine or basmati rice or have it as-is like a soup on a busy fall evening! Enjoy !
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