Kale and Potato Curry for Cold Weather

Name: Kale and Potato Curry for Cold Weather
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Small cabbage; 400g potato; 125g Fresh brown mushrooms; 2 tablets ginger; 1 stage very light blue; 1 clove garlic; 1/2 onion; Some Coconut milk; 200ml vegetable soup; 1 piece Limes; Some pomegranate; Several parsley; Some salt; Some pepper; Some Curry powder

by Sleeping sheep

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I had a mint pro two days ago and wanted to make Curry vegetables.
Curry is good, especially now it’s cold and it tastes very warm. Vegetarian and low-fat and low-calorie, children who lose weight eat more and are not afraid of getting fat.
The slightly bitter kale used; potatoes and onions are indispensable in Curry dishes; with coconut milk, coriander, lime and pomegranate.
The pomegranate is quite fresh when I saw it in the magazine some time ago. In fact, the sweetness of coconut, coupled with the sourness of pomegranate and lime, is really a different flavor, so you might as well give it a try.
Boil such a big pot, stir in the rice, whistle and whistle with the big spoon, a comfortable quick student lunch. "

Kale and Potato Curry for Cold Weather

1. Wash the cabbage, remove the skin, and cut off the excess roots. Peel the potatoes and cut them into not too small pieces. Wash the brown mushrooms, halve or cut into quarters. Finely chop ginger, garlic, and green onion.

Kale and Potato Curry for Cold Weather recipe

2. Reduce the oil in the pot and sauté the ginger, garlic, and green onion until fragrant.

3. Then add small cabbage and potatoes, and fry until the cabbage starts to change color.

4. Add vegetable broth to 70% or 80% of the ingredients. Add coconut milk and Curry powder. Keep it simmering for 10 minutes, until the potatoes begin to flour.