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!
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!