Fresh Vegetable Curry

Name: Fresh Vegetable Curry
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Broccoli; 100g potato; 100g carrot; 100g asparagus; 3 small pieces Curry cubes; 1g salt; 25g Crab Mushroom; 25g White jade mushroom

by Cooking woman snacks

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

The temperature dropped a bit during the heavy rain the day before yesterday,
It's not as stuffy as before.
Everyone knows how to feel hot and uncomfortable, and I won't say it over and over again.
I made a vegetable curry pot at noon,
With rice, eat well!
I have no appetite all summer, and I don’t even want to eat fruit.
When people see me, they say that they seem to be thinner.
Actually, you should lose weight if you only eat one meal a day.
I hope the summer is over quickly,
But thinking about it backwards, school will start again after the summer...
Tangled!
Not much to say, serve!
This vegetable curry is a lazy dish, simple and convenient, nutritious and delicious, worth a try.

What a coincidence, log in to your account to post the recipe, and first see the notification. The curry chicken homepage recommended in the previous article.
So this article is to congratulate you!

Ingredients

100g Broccoli
100g Potato
100g Carrot
100g Asparagus
3 small pieces Curry Cubes
1g Salt
25g Crab Mushroom
25g White Jade Mushroom

Fresh Vegetable Curry

1. The quantity and variety of dishes do not necessarily have to be this standard, just feel free!
Clean all kinds of vegetables and slice carrots

2. Broccoli Choosing Xiaoduo

3. Asparagus cut into small pieces diagonally

4. Peel and cut potatoes into small pieces

5. Wash the mushrooms and set aside

6. Boil a pot of salted water, and blanch broccoli and asparagus after boiling

7. Blanch the mushrooms again

8. Put it in cold water and soak and drain the water for later use

9. Add two small bowls of water to the soup pot, put the potatoes and carrots in the pot first

10. Cook until soft, because these two dishes are more difficult to cook, so cook first

11. When potatoes and carrots are cooked until they are ripe, pour other vegetables into the pot

12. Add 3 small curry cubes (good serving), wait for the curry to boil and taste the taste, if it feels light, you can add a little salt to taste

13. Cook until the soup is slightly thick. Curry itself has a salty taste. Therefore, the amount of curry added depends on the amount of soup you make. If there is more soup, you can add a few more pieces to increase the consistency and saltiness of the soup. , If the soup is made less, add curry less, so as not to affect the taste if the soup is too salty and thick