Vietnamese Curry Vegetables Recipe 越南咖喱蔬菜食谱

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Vietnamese Curry Vegetables Recipe  越南咖喱蔬菜食谱
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If you don't feel like having some curry chicken, maybe you should try this Vietnamese curry vegetables recipe. It's healthy because this is without meat and have varieties of vegetables.

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Ingredient and Portion
Ingredients A 材料A:
300g carrot (peeled and cubed) / 红萝卜(去皮、切丁)300克
300g cauliflower (cut into pieces) / 花椰菜(切块) 300克
120g Bombay onion (skinned and cut into wedges) / 紫洋葱(去衣,切角)120克
200g cabbage (cut into small pieces) / 包菜(切小块)200克

Ingredients B 材料B:
3 tbsp chilli powder / 辣椒粉 3汤匙
1 tsp coriander powder / 芫荽粉 1茶匙
1 tsp cumin powder / 小茴香粉 1茶匙
5 cardamom / 豆蔻籽 5粒
5 clove / 丁香 5粒
1 tsp turmeric powder / 黄姜粉 1茶匙
5 cloves garlic (chopped) / 蒜头(切碎)5瓣
5 shallot (skinned and chopped) / 小红葱(去衣,切碎)5粒
3 tbsp water / 清水 3汤匙

Ingredients C 材料C:
1 1/2 cups water / 清水 1 1/2杯
2 tbsp light soy sauce / 生抽 2汤匙
2 tsp sugar / 糖 2茶匙
2 cups thick coconut milk / 浓椰浆 2杯
1 tsp salt / 盐 1茶匙
1. Heat up 5 tbsp of oil in a wok, add in Ingredients B and stir-fry until fragrant. Stir in ingredients C.

2. Add in Ingredients A, mix well and bring to a boil. Reduce to low heat and simmer for 10 minutes. Serve.
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