Korean Curried Vegetables

March 8, 2006

Hi Chet, I have a recipe I learned in college from a

Korean peer while having one of our late night

"study/party" when hunger struck and study was the last

thing on our minds. It is simple and tasty - any veg can

be added that's to your liking.

1 medium cucumber

1 large potato (or more)

2 stalks celery

2 large carrots

1/2 each: green, yellow and/or red bell peppers

1 large onion

2 cloves garlic, crushed

1/2 tsp salt (sea or rock blended)

1/2 tsp thyme

1 cup water

1/2 block Korean curry sauce

or 2 tablespoons regular curry powder

Cayenne pepper or other spicy pepper to taste.

Peel cucumber (save for last of cooking time), potatoes

and carrots - chop into 1/2 inch cubes. Chop peppers and

onions into medium size pieces. Saute onion and crushed

garlic in olive oil then add potatoes, carrots and

peppers and saute until onions begin to turn translucent

at edges. Sprinkle with thyme and salt and stir - taste

and add more salt or other seasoning. Add Korean curry

that has been dissolved in the cup of water...

or, if using regular curry powder:

dissolve in one cup of water and add to pan with olive

oil at a high temperature and stir - cook for about one

minute then add veges (except cucumber), onion, garlic,

salt and thyme and more water if necessary to make enough

sauce and cook for about 20 minutes, adding cucumbers

just before turning heat off.

Serve with rice or eat alone as a meal.

“If you are discouraged it is a sign of pride, because it shows you trust in your own powers. Never bother about other people's opinions. Be humble and you will never be disturbed. Remember St. Aloysius, who said he would continue to play billiards even if he knew he was going to die. Do you play well? Sleep well? Eat well? These are duties. Nothing is small for God.”

~ Mother Theresa20th century humanitarian

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