咖哩雜菜 Curry Vegetables

我一直都是咖哩的忠實粉絲，泰式、印度式甚至是港式的咖哩我都愛，但一直做咖哩不是用雞肉就是牛肉，但其實素咖哩也可以非常的美味，重點是可以好好利用家裡剩下的各式蔬菜！

咖哩味道好又健康，下個素食日，你就來試試做這個咖哩雜菜吧！

I’m always a big fan of all kinds of curry, Thai, Indian or even HK style. We normally cook curry with chicken or beef. Actually, vegetarian curry is also very delicious. Most importantly, you can use any of the leftover vegetables you’ve got at home.

Curry is not just delicious but also healthy. Let’s try this Curry Vegetables in your next vegetarian day!

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咖哩雜菜 Curry Vegetables

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²	^{20 mins}	^{30 mins}	^★★

材料 INGREDIENTS：

❑ 各式你在家可以找到的蔬菜，以下都是好的選擇。Any kind of vegetables that you can find at home. Below are some good options.

洋蔥、胡蘿蔔、各式彩椒、豆角、各式菇類、薯仔、蕃薯、南瓜甚至豆腐 Onion, carrot, red/yellow/orange bell pepper, green beans, mushroom, potato/sweet potato, pumpkin or even tofu (beancurd)

❑ 咖哩醬50克；50g Curry Paste；

❑ 椰奶一杯；1 cup Coconut Milk

做法 DIRECTIONS：

先將容易熟的蔬菜用橄欖油炒熟，盛起備用 First stir fry vegetables that are more easily cooked. Set aside
再炒需要時間煮的蔬菜，譬如蕃薯、胡蘿蔔，加入咖哩醬炒勻後，倒入熱水（要能蓋住蔬菜），煮大概10-15分鐘 Then stir fry those need longer time to cook e.g. sweet potato and carrots. Add curry paste. Stir well. Add hot water to cover the vegetables. Cook with lid for 10-15 mins.
再放回炒過的蔬菜，加入椰奶 Then, add back the cooked vegetables. Add coconut milk.
煮5分鐘，有需要加鹽調味 Cook with lid for another 5 mins. Season with salt if needed.
最後用生粉水勾芡 Thicken the sauce with cornstarch water

重要提醒 Important Reminders:

泰式咖哩醬是好選擇，做蔬菜，建議用紅咖哩或黃咖哩 Thai curry is a good choice. I would recommend red or yellow curry.
沒有椰奶可以用淡奶油代替 You can substitute coconut milk with heavy cream.