Yogurt Curry Veggie Recipe 优格三瓜咖喱食谱

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Yogurt Curry Veggie Recipe 优格三瓜咖喱食谱
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Try adding yogurt instead of coconut milk for a better taste! Of course, it is not fattening too! Hurry, a must try recipe tonight!

喜欢吃咖哩可是又怕肥?可以试一试这道优格三瓜咖喱食谱。用优格代替椰浆会更加健康和新鲜的尝试呢!今天就来试一试吧!
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Yogurt Curry Veggie Recipe  优格三瓜咖喱食谱
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Ingredient and Portion
Ingredients A:/ 材料A:
250g pumpkin (deep fried) / 金瓜250克(炸熟)
150g eggplant (deep fried) / 矮瓜150克(炸熟)
Luffa cylindrical 200g / 水瓜200克
4 lady finger / 羊角豆4条

Ingredients B:/ 材料B:
40g cashew nut / 腰豆40克
400g water / 水400克
Ingredients C:/ 材料C:
1 cup Yogurt / 优格1杯

Curry ingredients:/ 咖喱料:
1/2 bowl oil / 油1/2饭碗
70g curry mix (8 dried chili, 3 red chili, 2 stalks lemon
grass, 2 candle nuts, 15g galangal,1/2 inch turmeric, grounded all) / 混合咖喱料70克、(辣椒干8只、生辣椒3只、香茅2支、石古仔2粒、南姜15克、黄姜½寸,一起搅烂)
Seasoning
2 tsp sugar / 糖2茶匙
1/2 tsp salt / 盐1/2茶匙
some curry leaf / 咖喱叶适量
1 tsp vegetarian stock / 斋汤1茶匙
Method
Method: / 做法:
1. Cut all ingredients A into pieces.
将全部材料A切小块。

2. Blend cashew nut with water into puree.
材料B用果汁机打成浆,备用。

3. Saute curry ingredients until fragrant,add in Luffa cylindrica and cook for 5 minutes;follow with ingredients B and seasoning; once boiled, add in remaining ingredients A and cook for a while before add in yogurt.
爆香咖喱料至油红色,加入水瓜炒约5分钟,接着加入材料B和调味料煮滚,再加入其余材料A煮片刻后,加入材料C拌匀即可上碟。
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