Lunch 🤖 AI Generated

Tteokbokki Curry: Korean Rice Cakes in Spiced Sauce

Chewy Korean rice cakes meet warming Indian curry spices in this unexpected fusion lunch that's bursting with flavor. Our Fat Switch swaps heavy cream for coconut yogurt and reduces oil by 40%, cutting 230 calories while keeping every bite creamy and deeply satisfying.

20m

Prep Time

30m

Cook Time

Servings

350

Calories

22g

Protein

🛒 Ingredients

✓ 400g Korean rice cakes (tteokbokki), fresh or frozen
✓ 1 medium onion, diced
✓ 3 cloves garlic, minced
✓ 1 tbsp fresh ginger, grated
✓ 1 serrano chili, sliced (or 1/2 tsp chili flakes)
✓ 100g baby spinach, roughly chopped
✓ 2 scallions, cut into 2-inch pieces
✓ 1 tbsp garam masala
✓ 1 tsp turmeric
✓ Cooking spray + 1 tsp neutral oil

👨‍🍳 Instructions

1. Prepare the rice cakes: If using frozen tteokbokki, soak them in room-temperature water for 10 minutes until slightly softened. If using fresh, rinse gently under cold water. Drain well and set aside.

2. Build the spice base: Heat 1 tsp oil in a large non-stick skillet or wok over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic and ginger, stirring constantly for 1 minute until fragrant.

3. Toast the spices: Reduce heat to medium-low. Add garam masala and turmeric, stirring continuously for 30 seconds to bloom the spices and release their full flavor. Do not burn.

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4. Create the sauce base: Pour in light coconut milk and vegetable stock, stirring well to combine. Add tomato paste and honey, whisking until smooth. Bring to a gentle simmer over medium heat.

5. Add the rice cakes: Gently add the drained rice cakes to the simmering sauce. Stir carefully to coat evenly. Simmer for 8–10 minutes, stirring occasionally, until the rice cakes are tender and the sauce thickens slightly.

6. Finish with yogurt: Remove skillet from heat. In a small bowl, whisk Greek yogurt with 2 tbsp of the warm sauce to temper it. Slowly stir this mixture back into the skillet, folding gently to avoid breaking the rice cakes. Return to very low heat for 2 minutes—do not boil.

7. Season and brighten: Add lime juice, salt, pepper, and dried fenugreek (if using). Taste and adjust seasoning. Stir in sliced serrano chili and fold in baby spinach until wilted, about 1 minute.

8. Garnish and serve: Transfer to serving bowls and top with fresh scallions. Serve immediately while the sauce is creamy and the rice cakes are still tender.

📊 Nutrition per Serving

Calories350 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#Korean rice cakes curry recipe#Tteokbokki fusion lunch under 400 calories#Indian spiced rice cakes Greek yogurt

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