Two days ago, I had mint friends and wanted to make Curry's vegetables.
Curry is very good, especially now that it is cold and it is very warm to eat. Vegetarianism is low-fat and low-calorie. Children who lose weight are not afraid of getting fat if they eat more.
The slightly bitter cabbage is used; potatoes and onions are indispensable in Curry dishes; it is served with coconut milk, coriander, lime and pomegranate.
Pomegranate is something I saw in a magazine some time ago, and I think it's quite fresh. In fact, the sweetness of coconut, coupled with the acidity of pomegranate and lime, is really a different flavor. You might as well try it.
Boil such a large pot, mix in the rice, and wheezing with a large spoon to give a comfortable fast-handed student lunch.
cabbage and potato curry
Recipe Recommendations
- potatoes 400 g
- Jiang 2 tablets
- scallion 1 segment
- garlic 1 clove
- onion half a
- coconut milk appropriate amount
- vegetable soup 200 ml
- lime one
- pomegranate appropriate amount
- coriander several
- salt appropriate amount
- pepper appropriate amount
- curry powder appropriate amount
Steps for cabbage and potato curry
1
Wash the cabbage, remove the outer skin, and cut off the excess roots. Peel the potatoes and cut them into not too small pieces. Wash brown mushrooms and cut them in half or into four sections. Chop ginger, garlic, and scallion.
2
Add less oil in the pan and stir-fry the ginger, garlic, and chopped green onion until fragrant.
3
Then add the kale and potatoes and stir-fry until the kale begins to change color.
4
Add the vegetable soup, and the ingredients are less than 70% or 80%. Add coconut milk and Curry powder. Keep boiling and cook for 10 minutes until the potatoes start to powder.
5
Add mushrooms to the pan and collect juice over medium heat.
6
Don't dry the juice, it's good to use it for bibimbap. Finally, sprinkle with shredded coriander and some pomegranate. Serve with a slice of lime and serve.