½ lb pork loin, cut into ½-inch pieces (sub beef or chicken)
2 tbsp unsalted butter
2 medium potatoes (10–12 oz), peeled and cut into ¾-inch cubes
1 large onion (about 8 oz), cut into ¾-inch cubes
1 medium carrot (about 3 oz), peeled and cut into ¼-inch cubes
2¾ cups water, divided — ½ cup for the curry mixture, 2¼ cups for the pot, plus a splash more at the end if you want it looser
1 package (100 g) Korean curry powder, in your preferred heat level: non-spicy, medium, or spicy (check the label if you're keeping it strictly gluten-free — most Korean curry powders are wheat-based)
Cooked white rice, for serving
Instructions:
Prep Everything Before You Turn On the Stove: Cut the protein, potatoes, onion, and carrot and keep them in separate piles, then whisk the curry powder into ½ cup of water in a small bowl until smooth and set it aside. Mixing the curry powder into cool water first is the step that keeps the sauce smooth. Dumped in dry, it clumps against the hot pot and you'll be chasing lumps for the rest of the cook.
Bring the Pot Up Slowly with the Butter in it: Set the Flami Pot on the burner, add the butter, and turn the heat to low. Give it four or five minutes to come up gently, then move to medium once the butter is fully melted and shimmering across the bottom.
Brown the Protein, Then Build in the Vegetables: Add the protein to the melted butter and stir for a few minutes until no longer pink. Add the potatoes and stir until they turn semi-translucent at the edges, then add the carrot and onion and stir a few minutes more. Keep the heat at medium.
Add the Water, Cover, and Simmer: Pour in 2¼ cups water, stir a few times, put on the clay lid, and bring the heat down to medium-low. Simmer 12 to 15 minutes, until a potato cube gives easily to a fork.
Stir In the Curry and Let the Pot Finish it: Turn the heat off completely, then stir the curry mixture into the pot, scraping across the bottom so nothing settles and catches. Keep stirring a few minutes and the sauce will turn glossy and creamy as the starch in the curry powder hydrates and thickens.
Serve Straight from the Pot: Bring the Flami Pot to the table on a thick wooden board or heavy trivet — never onto a cold, wet, or stone surface, since a sudden temperature swing is exactly what pure clay won't forgive. Ladle the curry over bowls of hot white and enjoy!
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