Curry Seasonal Vegetables

Name: Curry Seasonal Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g potato; 80g onion; 100g Broccoli; 100g Cauliflower; 1 piece Avocado; 80g Carrot (red); 1 tbsp Thai Curry Paste; 250ml Coconut milk; 2 teaspoons olive oil; 1 teaspoon Lemon juice; 4g Refined salt; 200ml water

by Zhou Tai Liang Soup

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This curry of seasonal vegetables, five-color vegetables, coconut milk, curry and vegetables collide with each other, rich and friendly, the enthusiasm and warmth of the curry, surrounded by the fragrant aroma of coconut milk, tightly locked the surface of the vegetables, and the potatoes are cooked. Afterwards, the soup is thicker, and the plumpness of the avocado further penetrates into each other, making this curry vegetable very rich in taste.

Curry Seasonal Vegetables

1. Prepare ingredients, peel and cut potatoes, finely dice onions, clean broccoli and cauliflower

2. Peel and cut avocado into small pieces, peel and cut carrots and set aside

3. Prepare the main seasonings, curry and coconut milk, and squeeze out the juice from the lemon.

4. Boil broccoli and cauliflower with boiling water until 9 is ripe, pick up and set aside

5. Pour olive oil into the pot, and stir-fry the onions, potatoes, and carrots to make them fragrant.

6. Add avocado, add water to boil

7. Add the curry paste, stir to melt it in the soup, pour in the coconut milk, boil and simmer on a low heat, the potatoes and carrots need to be soft and rotten