什锦蔬菜咖喱

(2)大份。蔬菜可以小胡瓜、蘑菇、胡萝卜、芹菜、土豆(胡萝卜、土豆应该芜箐煮半熟)红扁豆。炒洋葱,大蒜(压)和生姜在一个大煎锅的旋钮黄油或酥油(素食者可以用植物油)。烹调直到软化而不是棕色的。的咖喱粉加水调成糊状,并添加洋葱的粘贴。煮约10分钟,如果需要添加更多的水。同时,把vegatables成小块(半做任何需要更长的烹饪时间)。用一个大平底锅加热蔬菜与另一个旋钮酥油/黄油。同时,加入切碎的番茄和番茄酱洋葱/咖喱混合,并添加椰子和/或香菜。加入小扁豆的蔬菜。 Preheat the oven to Gas 4. Allow the sauce in the frying pan to simmer, and keep stirring the vegetables in the saucepan, for about 10 minutes. If you don't stir the vegetables, then the lentils will become permanently fixed to the saucepan. Add more butter/ghee if necessary. Mix the sauce and the vegetables in the sacepan, then pour into a casserole dish. Put into the oven for about 30 minutes. While that is cooking, prepare the rice/poppadoms/naan bread etc. I think the crucial factor is: don't boil a curry!