Korean Curried Vegetables

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Korean Curried Vegetables

 

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.

 

 

 

 

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