咖喱蔬菜 Vegetable Curry

Vegetable-curry

份量Serve:  4

材料 INGREDIENTS
植物油 vegetable oil
1 中型紅洋蔥,去皮,切碎 1 medium red onion, peeled and chopped
1 小胡瓜、 切粒 1 courgette, diced
半隻 南瓜,去皮,切粒 ½ butternut squash, peeled and diced
100 克蘑菇、 切碎 100 g mushrooms, quartered
1 隻 紅椒,切粒 1 red pepper, diced
150 克 椰菜花,分成小段 150 g cauliflower, broken into florets
600 毫升 咖喱醬 600 ml curry base sauce
400 毫升 水 400 ml water

做法 Method
1. 在大煎鍋倒入少許菜油,將洋蔥略炒10 分鐘後加入其他蔬菜一起翻炒。
In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together.

2. 加入咖喱醬,炆煮約 25 至 30 分鐘,注意不要把蔬菜煮過火候。
Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables.

3. 如果在醬汁變得太稠,加一點水調至合適的質地。
If the sauce becomes too thick, add a little water to give you the desired consistency.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/vegetable-curry

Special thanks on translation: Ms. Anita M Bailey

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