Grilled Vegetable Curry

20220912, #breakfastdiary 541, 22°C/occasionally cloudy, 22min/exercise Other people's lives can look successful, happy, and glamorous. But no matter how flashy a life looks, a gloomy ending eventually comes for it. If you can't find happiness even in something as small as the cafeteria lunch side dish coming out well, you won't be able to bear it. (Lee Guk-jong) Today's breakfast table, thanks to a nicely roasted piece of sweet pumpkin — Heat olive oil in a pan, sauté chopped onion, then add water and stir in curry powder. Sear asparagus, tomato, lotus root, broccoli, and the world's most beautiful sweet pumpkin in olive oil. Plate and top with olives — #GrilledVegetableCurry

- 1/2 bowl multigrain rice - 2 servings curry powder - 1/2 onion - Vegetables (asparagus, cherry tomato, lotus root, broccoli, sweet pumpkin, or any vegetable you like — all ok) - Oil - Salt - Pepper

1. Heat olive oil in a pot and sauté chopped onion. 2. Dissolve curry powder in 300ml of warm water, pour into step 1, and boil. 3. Heat oil in a pan, season with a little salt and pepper, and sear the trimmed asparagus, cherry tomato, lotus root, broccoli, and sweet pumpkin. 4. Plate 1/2 bowl of multigrain rice, pour the curry from step 2 over it, and top with the roasted vegetables from step 3.