印式咖喱五色菜Indian Style Vegetable Curry

把腰果和小茴香籽先泡软½小时，和姜放入搅拌机打至奶糊状备用。Soak fennel seed and chesnut with water for ½ hour till soft, blend together with ginger until smooth paste.

烧热锅放入油1½汤匙，咖喱叶、月桂枝先爆香，拌入材料A拌炒匀。Heat 1½ tbsp oil in wok, saute curry leaves and cinnamon stick till fragrant, add in ingredients A and stir well.

加入咖喱粉料和材料B，用小火慢煨10分钟，浇上芫茜碎拌匀即可享用。Add in curry powder and ingredients B, cook with low heat for 10minutes, sprinkle with some chopped coriander leaves, done.