Lee Hye-jung's Vegetable Vegan Curry
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
Ingredients needed 3 servings
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.
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