Veggie Asian Curry

Julia's Asian Curry - Veggie 

Crafted by Julia, who has a passion for Asian cuisine, this curry brick dish is inspired by the flavors and spices typically found in Asian cooking. Quick to prepare and rich in taste, it's perfect for those who enjoy a vibrant, flavorful meal.

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes

Ingredients:

• Veggies:

  • 3-4 large mushrooms (e.g., champignons)
  • 1 small zucchini
  • 2 carrots
  • 1 red bell pepper
    
    

• Curry:

  • 1 can coconut milk
  • 1 tsp curry paste of your choice
  • 2-3 drops fish sauce
  • 1 pinch turmeric powder
  • 1 pinch cumin powder
  • 1 pinch palm sugar
  • 2-3 drops soy sauce
  • Pepper, chili powder
  • Sesame seeds

Instructions:

1. Preparation:

   • Preheat the oven to 220°C (428°F).
   • Wash all vegetables. Cut the zucchini, peeled carrots, bell pepper, and mushrooms into small pieces.
     
     

2. Curry Sauce Preparation:

   • In a bowl, mix the coconut milk with the curry paste. Add turmeric, cumin, palm sugar, soy sauce, fish sauce, chili powder, and pepper to the coconut milk mixture and blend well.
     
     

3. Assembling the Brick:

   • Fill the brick with the chopped veggies and the prepared curry sauce mixture. Sprinkle sesame seeds on top.
     
     

4. Cooking:

   • Lower the oven temperature to 200°C (392°F) and bake for 35-40 minutes.
     
     

5. Serving:

   • Serve hot, ideally with cooked rice to make it a complete meal.

Bricklayer’s Note:

• Cooking some rice alongside the brick dish is recommended to complement the rich flavors of the curry and vegetables, turning it into a hearty meal.

Enjoy this simple yet delicious Asian-inspired dish, perfect for a quick dinner or a flavorful lunch with a friend.