Three color curry seasonal vegetables
On the basis of the "curry cauliflower" of the predecessors, the color matching of the dishes was improved. Due to the addition of carrots, the taste was slightly changed and the nutrition was richer.
Step 1 . Break the cauliflower into small pieces (the root of cauliflower can be cut into thin pieces for use); Cut carrot into small pieces; Shredded green pepper
Step 2 . Blanch cauliflower in boiling water for 2 minutes (reduce the time if you prefer crispness)
Step 3 . Add vegetable oil into the frying spoon and stir fry with scallions until fragrant
Step 4 . Add the blanched cauliflower, carrot slices and curry powder, add 50ml of water to slightly cook to make the curry taste deep into the cauliflower, add green pepper shreds to stir fry after the soup is collected, and add salt before cooking
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