Lee Hye-jung's Vegetable Vegan Curry

Name: Lee Hye-jung's Vegetable Vegan Curry
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 eggplants; 2 Korean piman peppers; 1 tomato; 1 onion; 100g curry powder (or solid curry roux); 1 tablespoon tomato ketchup; 1 tablespoon tonkatsu sauce; 1 tablespoon sugar; 3 tablespoons olive oil; a pinch of salt; a pinch of black pepper; 400ml water

A vegan curry with deep flavor made by coarsely stir-frying summer vegetables like eggplant, Korean piman pepper, tomato, and onion without meat or potato

30 min Difficulty Easy Rice bowls

Main ingredients

eggplant Korean piman pepper tomato onion curry powder tomato ketchup tonkatsu sauce olive oil

Shop ingredients on Coupang(Ad)

eggplant Korean piman pepper tomato onion curry powder tomato ketchup tonkatsu sauce olive oil

Did you cook this?

How did it turn out when you followed this recipe?

Your cooking experience helps everyone find recipes they can trust.

Loading cooking feedback…

Kim Dae-seok's Tomato Vegetable Curry Rice

A vegetable curry made by combining cherry tomatoes, curry powder, and a solid curry with apple flavor.

20 minEasyRice bowls

cherry tomatoescurry powdersolid currypotatocarrot

One-bowl mealUnique curryCamping recipe

Seonkyoung Longest's Vegan Hoe-deopbap

A vegan hoe-deopbap featuring rice cooked in kelp-infused water, topped with fresh vegetables, vegan sashimi, and a sweet-and-sour chogochujang sauce.

25 minEasyRice bowls

ricegochujangvegan sashimicucumberlettuce

healthysuper simpleone-bowl meal

Quick recipe

Cooking tips

Soaking the eggplant in salt water before cooking removes bitterness and prevents it from absorbing too much oil.
Adding a little tomato ketchup and tonkatsu sauce creates a rich, professional-level flavor without any additional stock.
Adding the Korean piman peppers at the end instead of the beginning preserves their texture and vibrant color.

Recommended for

Those who want a comforting, rich curry without the heaviness of meat or carbohydrates.
Those who want to capture the flavors of abundant summer vegetables like eggplant, Korean piman pepper, and tomato in one bowl.

Seonkyoung Longest Vegan Egg Fried Rice

A plant-based fried rice made by mashing tofu with turmeric and smoked paprika powder to mimic egg flavor, then stir-frying with vegetables.

20 minEasyRice bowls

tofularge green oniongarlicgingercarrot

healthysuper simpleone-bowl meal

Striker Chef's Vegan Eggplant Donburi

A hearty vegan one-bowl meal featuring eggplant, tenderly steamed in the microwave, coated in starch, pan-fried until savory, and served with a refreshing lime sauce.

20 minEasyRice bowls

EggplantTamari soy saucePalm sugarMirinLime

summer specialsuper easyone-bowl meal

Aha Bujang's Beef and Vegetable Porridge

A restaurant-style beef and vegetable porridge with deep flavor, made using instant rice, minced vegetables, and beef jangjorim

30 minEasyRice bowls

instant ricezucchinicarrotshiitake mushroomspotato

super simplebudget-friendlyone-bowl meal

Raymon Kim's Valencia-Style Meat and Vegetable Paella

A traditional Spanish dish featuring crispy, golden rice with a rich flavor, made using chicken and pork ribs instead of seafood, enhanced with fragrant saffron.

40 minNormalRice bowls

Arborio riceChicken piecesPork spare ribsOlive oilGarlic

One-bowl mealWestern cuisineCamping food

Lee Hye-jung's Vegetable Vegan Curry

Main ingredients

Tags

Shop ingredients on Coupang(Ad)

How did it turn out when you followed this recipe?