this curry is inspired by Korean flavours, but it’s like nothing I ate in Korea!Instead it’s a super easy, super hot, and super rich vegan dish that’s perfect for sharing…if your friends can handle the heat, that is!
ingredients (for 5-6 portions if you’ve got rice on the side)
1 block firm tofu
2 handfuls ddeok (the korean rice cakes, can make them from rice flour and water, or just get them from the fridge section of the asian supermarket!)
1 large sweet potato
1 brown onion
4 cloves garlic
1 handful water cress
1 vegan stock cube
1 can chopped tomatoes
2 tbsp gochjang
3 tbsp sriracha
2 tsp white vinegar
2 tbsp curry powder
1. dice the onion and garlic and fry them in a big saucepan or curry pot (put the onion in first to get 3-4 minute head start) until softened and browned. Add the curry powder and gochujang into the oil and fry for 2 minutes.
2. add the tomatoes, stock cube, vinegar, sriracha and S&P and mix. Cube the sweet potato and add it to the pot. Let it simmer for 15 minutes.
3. cube the carrots and tofu and add them to the pot, let simmer for another 10 minutes. Then slice the ddeok into thin beveled slices and add them to the simmering pot for another 5 minutes. Throw a handful of cress on top right before serving!