咖喱素牛蒡扒
Veggie Burdock Patty Curry




材料:
好素素牛蒡扒(切件)- 300克
青椒(切件)- 25克
紅椒(切件)- 25克
薯仔(切件)- 60克
甘筍(切件)- 30克
香矛(切碎)- 20克
薑(切茸)- 10克
調味:
一口田天然海鹽 – ½ 茶匙
一口田純素咖喱粉 – 3茶匙
糖 – ½ 茶匙
黃薑粉 – 2茶匙
淡奶 – 50毫升
椰漿 – 100毫升
水 – 100毫升
生粉 – 適量
生粉 – 適量
Ingredients:
Soo Good Veggie Burdock Patty (chopped) – 300g
Green pepper (chopped) – 25g
Red pepper (chopped) – 25g
Potato (chopped) – 60g
Carrot (chopped) – 30g
Lemon grass (diced) – 20g
Minced ginger – 10g
Seasoning:
UO Natural Sea Salt – ½ tsp
UO Vegan Curry Powder – 3 tsp
Sugar – ½ tsp
Turmeric powder – 2 tsp
Evaporated milk – 50ml
Coconut cream – 100ml
Water – 100ml
Cornstarch
做法:
- 薯仔炸至金黃色備用。
- 甘筍用水煮10分鐘,盛起備用。
- 煎香素牛蒡扒,加入青椒紅椒炒勻,盛起備用。
- 薑茸、香茅,用慢火炒至甘香,下咖哩粉炒勻。
- 加入薯仔、水和調味料,炆煮約10分鐘。
- 將素牛蒡扒、甘筍、青椒、紅椒倒入咖哩汁中。
- 加入椰漿和淡奶煮至滾起即成。
Steps:
- Deep-fry potatoes until golden brown.
- Blanch carrot for 10 minutes, set aside.
- Sear burdock patties, add green and red pepper, stir to combine, set aside.
- Sauté minced ginger, lemon grass with low heat until fragrant, add curry powder.
- Add potatoes and water in the pan, simmer for 10 minutes.
- Add burdock patties, carrot, bell peppers into curry.
- Add coconut milk and evaporated milk, bring to boil.


