Vegan Curry
1.
Prepare materials and clean them for later use. Carrots do not need to be peeled.
2.
Cut potatoes and carrots into hob pieces, cut halves of Brussels sprouts, cut mushrooms and shiitake mushrooms into small pieces, and cut three mini onions into six small pieces.
3.
Pour olive oil in the hot pan, and stir-fry the onions first. This small onion tastes more fragrant than the usual onions, and when it is slowly fried with cooking wine, the onions will become transparent and more fragrant.
4.
Then add potatoes and stir-fry for three to five minutes, add carrots, spores, and kale. Finally, add mushrooms and mushrooms and stir-fry. Season with a little salt (the curry cubes taste like salty), and pour in boiling water to cover the ingredients. After the water boils, turn off the low heat and put a piece of curry first. The high heat will make the curry pieces stick to the pot.
5.
Boil on medium and low heat for about 10-15 minutes, the potatoes are soft and rotten, then put the second curry, stir slightly and wait for the curry cubes to dissolve, open the high heat to accept the juice and you are done!
Tips:
As long as you have cooking-resistant ingredients at home, you can use them and match them yourself. After putting the curry cubes in, turn to a low heat, press it with a spatula and slowly make a circle to melt it so that it will not stick to the pan and agglomerate.
