Vegetarian Curry Rice
1.
Cut vegetables into pieces. If it needs to be boiled quickly, it is best to cut it into smaller pieces. I would suggest to cut it into larger pieces, because it is a vegetarian curry if it is small, it will appear very contentless.
2.
Add water to the rice cooker to the 1/2 water level. Then throw in the curry cubes. For the curry here, it is best to take a good fourth-degree spicy curry, although it is a fourth-degree spicy curry, it is actually not spicy at all.
3.
After the curry cubes are all melted, add vegetables. note! The cucumber is last! ! For carrots, if you don’t like the soft ones, wait until the curry paste boils for the first time!
4.
When all the ingredients have been added, add two more spoons of coconut milk. Adding coconut milk mainly diffuses the aroma in the curry and thickens the curry. It is not recommended to use coconut milk instead. The first is that it will not have a thick effect, and the other is that the coconut milk is sweet, which will suppress the original taste of curry. If there is no coconut milk. It is recommended to use whole milk instead. If you follow my dosage, you can give a box of 250ml whole milk.
5.
After the coconut milk and curry are fully fused, let it boil for another 15 minutes!
Tips:
For curry, if you want to thicken the sauce and don't want to have too much sauce, you can give a little less water first, and then after all the vegetables are added, just add the water that has just been submerged in the vegetables according to the height of the vegetables. But it is not recommended to water after coconut milk.
