Curry Vegetables
A slimming curry featuring assorted vegetables cut into chunks, sautéed with ginger, then simmered with cooking wine, salt, curry powder and water, and finished with a drizzle of fresh cream.
Ingredients
curry powder
to taste
cooking wine
2 tbsp
heavy cream
to taste
salt
to taste
carrot (washed, peeled, cut into small chunks)
potato (peeled, cut into chunks)
cabbage (washed, cut into small pieces)
onion (washed, cut into chunks)
tomato (washed, cut into chunks)
ginger slices
oil
water
2 bowls
Instructions
1
Prepare the carrots
Wash the carrots, peel them, and cut into small chunks.
2
Prepare the potatoes and cabbage
Peel the potatoes and cut into chunks; wash the cabbage and cut into small pieces.
3
Prepare the onions
Wash the onions and cut into chunks.
4
Prepare the tomatoes
Wash the tomatoes and cut into chunks.
5
Bloom the aromatics
Heat oil in a pan, add the ginger slices, and stir-fry over high heat.
6
Stir-fry the vegetables and season
Add the prepared vegetables to the pan, season with cooking wine and salt, then pour in 2 bowls of water and bring to a boil over high heat.
7
Simmer with curry powder
Once boiling, reduce to low heat and simmer until the vegetables are tender, then add the curry powder and cook briefly.
8
Finish with cream and serve
Drizzle with a little heavy cream, then remove from the heat and plate to serve.
