You are here

Greenpan back button

回食譜清單

Greenpan sharing links

蔬菜咖喱

準備與烹煮時間
25分鐘
6人數
Ingredients
  • 200g/7 oz peeled sweet potato, cut into small dices
  • 200g/7 oz chopped cauliflower florets cut into small chunks
  • 1 large onion, sliced
  • 1/2 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp fennel seeds
  • 1 tbsp fresh ginger, peeled and minced
  • 450g/1 lb can garbanzo beans, drained
  • 1 large tomato, chopped
  • 450g/1 lb can tomato sauce
  • 1 cup frozen peas
  • 1 cup cilantro, chopped
  • 170g/6 oz low fat yogurt
  • 1 tbsp olive oil
  • 1/8 tsp red pepper flakes
  • 2 tbsp curry powder
  • 120ml/4.2 fl oz vegetable broth
  • 1 tsp kosher salt
Preparation

在大煎鍋中用中大火將橄欖油加熱。加入番薯並煮 5 分鐘，直到番薯開始變金黃色。調至中火拼加入紅辣椒片、咖喱、孜然、肉桂粉、茴香籽和薑，煮 2 分鐘。加入花椰菜、洋蔥、菜湯、鷹嘴豆、番茄、番茄醬和鹽。蓋上並燉 10 分鐘，直到蔬菜剛好變軟。打開鍋蓋，加入豌豆，並繼續燉 5 分鐘，讓汁水變濃稠。將咖喱淋在米飯上，上面放一勺優酪乳和少許香菜。

更多菜譜