日式蔬菜咖喱饭Japanese Vegetable Curry Rice

Directions

日式咖喱口感细腻温和，更适合我的口味，浓郁的香气总会唤醒你夏日的味蕾。

Step 1

冷油下锅，将所有材料A的蔬菜翻炒至去生，盛起备用。Heat oil in wok, sauté all ingredients A ,set aside.

Step 2

冷油下锅，下1汤匙的橄榄油，将洋葱炒至软及有焦香味后，下蒜蓉继续翻炒。Heat 1 tbsp olive oil in wok, sauté onion till soft and caramel, add in garlic and continue stirring occasionally.

Step 3

下咖喱块、橙汁和纯净水，转中火烹煮，不停搅拌以防止沾锅底。Toss in curry roux, orange juice and water, cook with medium heat and keep stirring to prevent sticking to the bottom of the pot.

Step 4

用搅拌器将咖喱汁搅拌拌至细滑。Pour the curry sauce into food processor and blend until smooth.

Step 5

下蔬菜，继续以中小火烹煮至滚（间中仍需搅拌以防止沾锅底），需时约15分钟，即可离火。Add in all vegetables, cook with low heat about 15 minutes and bring to boil (keep stirring to prevent sticking to the bottom of the pot), remove from heat.

Step 6

将糙米饭盛盘，舀入半份的日式蔬菜咖喱，加上一颗蛋，撒上青葱，即可享用。Serve the Japanese vegetables curry with brown rice and egg on the side, garnish with spring onion,done.