Curry Veges
Curry Veges. Very tasty, but i made changes as per some other reviews. I added enough water and vegetable stock for the vegetables to cook without pre-cooking, and added peas (good tip). Directions: In a large pot, heat the oil over medium-high heat.
Ingredients
-
Prepare 1 pack of bb corn
-
You need Half of pc carrot
-
You need 2 pcs of potato
-
Prepare 1 of small head brocolli
-
It’s Half of onion
-
It’s 1 of small pack coconut milk
-
It’s Half of pack curry sauce
Steps
- Saute onion until it change color add in all the vege and add a little water mix. Cover and simmer.
- Next is curry sauce simmer and pour coconut milk. Cook it and season according to your taste.
There are other variations, but this Chinese version includes more turmeric powder and. Place potatoes into a large pot or dutch oven and cover with well-salted water. In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots, and zucchini are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili and plenty of Indian spices, including turmeric, coriander, and curry. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt. Thai Red Curry with vegetables simmered in an INCREDIBLE red curry sauce made with red curry paste, coconut milk, fresh herbs, citrus and spices.
