Roasted Curry Mayo Banchan

With Seora in our lives, we're often low on energy and find ourselves craving donuts or savory foods like steak and pasta.

But we know a balanced diet is important. After watching a Netflix movie on gut health, Katie loves to repeat the mantra, "fiber... we need more fiber."

So, we're always looking for new ways to incorporate more vegetables into our diet.

And boy, are we happy with this Roasted Curry Mayo Banchan recipe!

 

This is a fantastic way to enjoy roasted vegetables at home without needing a grill.

 

 

All you need is a hot frying pan with a few drops of oil to sear the vegetables until they get a nice crisp.

We use Korean curry powder (Ottogi brand) mixed with equal parts mayonnaise (Kewpie brand).

 

A few more seasonings like vinegar and soy sauce create an amazing zingy and zesty sauce.

 

It's absolutely delicious!

In fact, we've been having it a few times a week for the last few months. I think your family will love it too.

 

This dish is a banchan (Korean side dish), which means it’s meant to be eaten with a bowl of hot rice, not eaten just by itself.

 

Notes for Roasted Curry Mayo Banchan Recipe:

• Feel free to change or add vegetables. We've added asparagus and button mushrooms, which taste fantastic
• Use only a drizzle of olive oil in the frying pan, just enough to sear the vegetables
• Garnish with sesame seeds for an extra toasty flavor

Enjoy your delicious 'fiber-rich' meal! It'll make Katie happy - heh!

And yes, we will try to add more recipes more frequently - thanks for being patient.

Becoming first-time parents was a huge learning curve for us!

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Neighbors - one thing.

We love waking up and scrolling through picture of your dishes! If you made this recipe, tag us on IG!

And if you're cooking alone tonight, no worries! Listen to our latest podcast as you prep 😀

 

 

 

Roasted Curry Mayo Banchan

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Servings: 0

 

Ingredients

Roasted Vegetables

• 100g Zucchini (length of your pointer finger)
• 100g Paprika (Bell Peppers)
• ½ a whole Onion
• 100g Eggplant (length of your pointer finger)

Curry-Mayo Tossing Sauce

• 2 Tablespoons of Ottogi Korean Curry Powder (Mild) (or other Korean/Japanese Curry Powder)
• 2 Tablespoons of Mayonnaise (we use Kewpie)
• 1 Tablespoon Sugar
• 1 Tablespoon Rice vinegar (or any other vinegar)
• 1 Tablespoon Soy Sauce
• Few drops of Sesame Oil

Garnish (Optional)

• Few shakes of Sesame Seeds (optional)

Instructions

Prep Vegetables

• Cut zucchini and eggplant into small rounds
• Cut onion into small squares
• Cut paprika (bell peppers) into bite-sized squares

 

Make Curry-Mayo Sauce

• Mix together: Ottogi Korean Curry Powder (2 Tablespoons), Mayonnaise (2 Tablespoons), Sugar (1 Tablespoon), Vinegar (1 Tablespoon), Soy Sauce (1 Tablespoon) Sesame Oil (few drops).

Roast Vegetables

• Take out a frying pan. Place on high heat. Add in small amount of cooking oil (just a little bit).
• Once pan is hot, add in the vegetables. Sear vegetables until you get a nice browning on them.

Toss in Curry Sauce

• Toss the roasted vegetables in the Curry-Mayo sauce.
• Garnish with a few shakes of sesame seeds (optional).
• Eat with a bowl of freshly made rice.