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咖喱雜菌薯仔素牛蒡丸
Burdock Balls with Potato and Assorted Mushrooms Curry
材料：
好素素牛蒡丸（對切）- 150克
薯仔（切件）- 2個
青椒（切件）- 10克
紅椒（切件）- 10克
鮮冬菇（切件）- 15克
靈芝菇 – 15克
秀珍菇 – 15克
調味：
一口田天然海鹽 – ½茶匙
一口田純素咖喱粉 – 3茶匙
黃薑粉 – 1茶匙
椰漿 – 150毫升
糖 – 適量
水 – 100毫升
Ingredients:
Soo Good Burdock Balls (halved) – 150g
Potato (cut to pcs) – 2
Green pepper (cut to pcs) – 10g
Red pepper (cut to pcs) – 10g
Fresh mushrooms (cut to pcs) – 15g
Marmoreal mushrooms – 15g
Oyster mushrooms – 15g
Seasoning:
UO Natural Sea Salt – ½ tsp
UO Vegan Curry Powder – 3 Tsp
Turmeric powder – 1 Tsp
Coconut milk – 150ml
Sugar
Water – 100 ml
做法：
- 薯仔炸至金黃色，倒起備用。
- 將靈芝菇、秀珍菇、鮮冬菇炒至甘香，倒起備用。
- 素牛蒡丸、青椒、紅椒同樣炒香後備用。
- 小火炒香咖哩粉、薑黃粉。加入鹽及糖調味，再加入水及椰漿煮滾。
- 將所有材料倒入咖哩汁，煮滾即可。
Steps:
- Deep-fry potatoes until golden brown, set aside.
- Sauté marmoreal mushrooms, oyster mushrooms and fresh mushrooms until fragrant, set aside.
- Sauté burdock balls, green and red peppers until fragrant, set aside.
- Sauté curry powder, turmeric powder until fragrant. Add salt, sugar, water, coconut milk, bring to boil.
- Combine all ingredients in curry sauce, bring to boil. Serve.
