Curry Seasonal Vegetables

Curry Seasonal Vegetables

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.

Difficulty

Easy

Time

30m

Serving

2

by Zhou Tai Liang Soup

4.6 (1)

Ingredients

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How to make it (Curry Seasonal Vegetables)

1. Prepare ingredients, peel and cut potatoes, finely dice onions, clean broccoli and cauliflower
Curry Seasonal Vegetables recipe
2. Peel and cut avocado into small pieces, peel and cut carrots and set aside
Curry Seasonal Vegetables recipe
3. Prepare the main seasonings, curry and coconut milk, and squeeze out the juice from the lemon.
Curry Seasonal Vegetables recipe
4. Boil broccoli and cauliflower with boiling water until 9 is ripe, pick up and set aside
Curry Seasonal Vegetables recipe
5. Pour olive oil into the pot, and stir-fry the onions, potatoes, and carrots to make them fragrant.
Curry Seasonal Vegetables recipe
6. Add avocado, add water to boil
Curry Seasonal Vegetables recipe
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
Curry Seasonal Vegetables recipe
8. Finally, pour in the broccoli and cauliflower that have been blanched, stir for a while, season with refined salt, and serve
Curry Seasonal Vegetables recipe
9.
Curry Seasonal Vegetables recipe
10.
Curry Seasonal Vegetables recipe
Tips:

If you prefer a yellower color, you can add a little yellow curry powder


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