This Gluten-Free Korean Inspired Curry Rice is full of bold and delicious flavor. Hearty and warming, this curry rice is perfect for the chilly days ahead!
Is there anything more warming than a big bowl of curry? I don't think so! A few years ago, after college, one of Michael's best friends moved in with us. He is Korean and he introduced me to so many different types of food that I had never tried before! At that point, I was not an adventurous eater and was wary of trying new things. I remember one night when he brought home this giant bowl of Korean Curry that his mom had made, I tried it and instantly it became one of my favorites. I begged him to teach me how to make it so the next day he taught me his mom's recipe and I have been making it ever since.
Over the years I have tweaked this recipe some to make it plant-based, vegan, gluten-free, and paleo but the base remains the same. So I hope you enjoy this Korean Inspired Curry Rice as much as we do!
For some other great Asian-inspired dishes, check out this Thai Pad Pak, this Easy Vegan Kung Pao Tofu or this Vegan Sweet and Sour Tofu!
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What Makes this Korean Curry Rice the Best?
What makes this Korean Curry Rice the best is that it is full of whole foods, gluten-free, and preservative-free. There are so many delicious vegetables in this curry dish that make it hearty and healthy. One of the best things about this Korean curry dish is how versatile it is. You can use whatever vegetables you have on hand and still make a delicious simmering curry.
Ingredient Notes
- Yellow Potatoes-The base of this Korean Inspired Curry is yellow potatoes. The yellow potatoes are hearty and hold a lot of starch so they help to thicken the curry and help to make it a full meal. Yellow potatoes hold less starch than russets which helps them hold their shape. We won't have to worry about these turning into mashed curry! If you are looking for lower-carb options, feel free to substitute the yellow potatoes with parsnips or rutabaga. You can even sub them for sweet potatoes if you like!
- Green Apple- The green apple in this recipe adds a slight sweetness to the dish. I honestly don't know if this is a traditional thing but when our friend taught us how to make it, his mom always added green apples to give the dish sweetness and crispness. We loved the flavor it added! Feel free to leave out the apple if you wish.
- Rice- This curry is traditionally served over rice. You can serve it over brown rice, white rice, or cauliflower rice. Whatever works best for you.
- Curry Block- This is the most important ingredient in this Korean Curry. In Korea, they most often use a curry powder but blocks are more common in America. You will most often find this brand or this brand in supermarkets. Note that the S&B brand is vegan but the Ottogi brand is not, and they both contain wheat. It is also heavier than traditional Korean Curries. I used this brand of curry from Edward and Son's. I found it at my local Sprouts but you can also order it online. It is vegan, gluten and wheat-free, and contains only whole, clean ingredients.
See the recipe card for the full ingredient list and quantities.
Instructions
- Dice the bell pepper, onion, and mushrooms and sauté until the onion is fragrant and tender and the mushrooms release the excess water. About 5 minutes.
- Add the diced potatoes, carrots, green apple, and vegetable broth. Bring to a boil and boil until the potatoes are fork-tender, about 10 minutes.
- Add the curry blocks and reduce to a simmer. Simmer for 10 minutes or until the curry block is dissolved and the curry is thickened.
- Serve warm in bowls over rice.
Hint: Always cut the vegetables in the same size to have everything cook properly and evenly.
Substitutions
- Sweet Potato - Feel free to make this Korean Curry rice with sweet potatoes instead of yellow potatoes.
- Spicy - If you want to make this vegan curry rice spicy, add diced jalapeno to the bell pepper, mushroom, and onion mixture. The jalapeno will help to bring some heat to this dish.
- Extra Protein - If you want to add additional protein to this vegan curry recipe, feel free to add some canned chickpeas to give it an additional boost.
Variations
Crockpot Instructions
- Add all the ingredients to a crockpot and cook on low for 4-6 hours or on high for 3-4 hours.
- Serve warm over rice of your choice
Instant Pot Instructions
- Press the Sauté function on the Instant Pot. Add the diced bell pepper, onion, and mushrooms and sauté until the onion is fragrant and tender and the mushrooms release the excess water. About 5 minutes.
- Add the potatoes, carrots, broth, and curry blocks to the Instant Pot and Press Pressure Cook, and set the timer for 10 minutes.
- Quick-release by turning the valve to venting to release the pressure.
- Press the Sauté function and stir in the green apples and let simmer for 10 more minutes. The additional simmer time will help to thicken the curry.
Check out this other delicious winter recipe here!
FAQ's
The difference lies in the spices used and richness. Indian Curry, for example contains more spices such as cumin and coriander which helps to give it a strong and full flavor. Korean and Japanese Curry mixes are lot thicker than the Indian curry because they have thickeners in their roux.
Yes, this Korean Curry rice is healthy. It is full of whole, plant-based ingredients, gluten-free, and vegan.
This Vegan Curry tastes mild but still rich with spices such as coriander, ginger and curry powder. The vegetables lend an excellent thick texture to this gluten-free curry.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Dutch Oven
- Chef Knife
- Soup Bowls
- Wooden Utensils
Storage
Store this Korean Curry Rice in an airtight container in the fridge for up to 4 days. When storing, store the rice separately from the curry to prevent the rice from soaking up all of the sauce.
These ingredients don't stand up well to freezing.
Top tips
- Check and see if you have a local Asian market in your area. You should be able to find Curry blocks at any supermarket, however, you will be able to find more authentic and traditional ingredients at an Asian market.
- Serve this recipe over your rice of choice and try adding some kimchi as a side to enhance the dish. This is my favorite store-bought brand.
- There is no need to peel the potatoes in this recipe. As the curry cooks down, the potatoes are going to cook alongside it. Since we are not concerned about getting that fluffy, creamy mash, we can leave the skins on. It saves a step!
Gluten-Free Korean Inspired Curry Rice
Ingredients
- 4 medium yellow potatoes
- 3 medium carrots
- 1 red bell pepper
- 1 green bell pepper
- 1 green apple
- 4 cups vegetable broth
- 1 yellow onion
- 2 cups sliced mushrooms
- 3 cubes curry block
Instructions
- Dice the bell pepper, onion, and mushrooms and sauté until the onion is fragrant and tender and the mushrooms release the excess water. About 5 minutes.
- Add the diced potatoes, diced carrots, diced green apple, and vegetable broth. Bring to a boil and boil until the potatoes are fork-tender, about 10 minutes.
- Add the curry blocks and simmer on medium to low heat, until the curry blocks are dissolved and the curry is thickened.
- Serve warm in bowls over rice.
Notes
- Check and see if you have a local Asian market in your area. You should be able to find Curry blocks at any supermarket, however, you will be able to find more authentic and traditional ingredients at an Asian market.
- Serve this recipe over your rice of choice and try adding some kimchi as a side to enhance the dish. This is my favorite store-bought brand.
- There is no need to peel the potatoes in this recipe. As the curry cooks down, the potatoes are going to cook alongside it. Since we are not concerned about getting that fluffy, creamy mash, we can leave the skins on. It saves a step!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Andréa Janssen says
So colourful, looks delicious!
Audrey says
Very flavorful! Love all the veggies in this too.
Bernice says
This is such a comforting dish...exactly what I needed to fend off the chill!
Sabrina says
Really delicious, a tasty and fragrant dinner. Thanks
kyleigh says
This was so easy to make and the flavors are amazing!
Jeri says
This Korean curry rice looks absolutely delicious! I'm adding it to my menu for this weekend!
Jacqui says
Such a great recipe! Enjoyed reading about the background of this recipe, and how you learned how to make Korean curry.
Christina's Bread Bakes says
2022 resolution - a more plant based diet. I am really into homemade curried vegetable dishes right now. The Amazon curry is expensive but I found a substitute at my local Asian grocery. I am very happy with the final flavor of this dish and all the veggies.
Emily says
This Gluten-Free Korean Inspired Curry Rice is so flavorful and perfect for these chilly days! Thanks for sharing the recipe!
Natalie says
Yum that rice was delicious. Thanks for sharing the recipe
Sue says
Perfect warming food for a cold winter day. Comfort food that's also healthy - gotta love it!
Shilpa says
I’m loving this Korean curry. Looks so flavourful and delicious. Perfect for weeknight dinner.
Andrea White says
the best dish! love that it's gluten-free too!
Jeannie says
I love the addition of green apples, and everything rice this korean curry is full of flavor
Dawn Conklin says
Love this Korean curry rice. It was so easy to make, delicious and full of good for you foods! It was the perfect comfort food to warm us up on this cold evening. Definitely making it again soon.
Emily Flint says
This looks and sounds delicious! Thanks for all of the tips, I'm off to my local market to get some curry so I can make this over the weekend.
Choclette says
I love a good curry. I don't think I've ever had a Korean one and now I'm intrigued to know what spices are used.
Michelle says
Absolutely delicious!! I made it without mushrooms and it was filling and a perfect dinner 🙂
Cindy Mom the Lunch Lady says
You know this dish is healthy by the beautiful colour of all the vegetables. Can't wait to try it!
Anaiah says
Loving this Korean curry rice. Simple and veggie filled meals are the best and you can't go wrong with those delicious Korean flavors!
nancy says
interesting, this is the first time i've heard of Korean curry but it sounds very health
Addie says
This dish has such unique bold flavors!
Mihaela | https://theworldisanoyster.com/ says
It looks so inviting! I saved the recipe to make for dinner this week.