Korean Curry Rice

Name: Korean Curry Rice
Ingredients: 2 cups onion, diced; 2 cups yukon potatoes, diced; 1 cup carrots, diced; 1 tablespoon salted butter; 2 cups vegetable/beef stock; ½ a box of Korean curry mix, S&B Golden Curry and Ottogi are my favorite brands

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yejiskitchenstories.com

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Servings: 7

Author : Yejiskitchenstories

curry korean curry rice

Ingredients

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2 cups onion, diced2 cups yukon potatoes, diced1 cup carrots, diced1 tablespoon salted butter2 cups vegetable/beef stock½ a box of Korean curry mix, S&B Golden Curry and Ottogi are my favorite brands

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Instructions

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Step 1

Prepare your vegetables by dicing them into large pieces (1-inch pieces). Avoid dicing them too small, as they can break apart during the cooking process.

Step 2

In a pot, heat your butter and saute the diced onion, carrot, and potato until fragrant and the onion is translucent. *If adding a protein, it can be added in this step.

Step 3

Add the vegetable/beef stock and curry mix to the pot and stir thoroughly to break up the curry roux.

Step 4

Simmer the curry on low-medium heat for 15-20 minutes or until the vegetables are fully cooked and the curry has thickened to a stew-like texture.

Step 5

Serve the curry over white rice and enjoy!