蔬菜湯咖喱 Vegetable Curry Soup

蔬菜湯咖喱

材料

南瓜 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 100 g

椰菜（高麗菜） ⋯⋯⋯⋯ 150 g

甜椒 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 100 g

甘筍（胡蘿蔔） ⋯⋯⋯⋯ 150 g

洋葱 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 1 個

蒜頭 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 5 顆

薑 ⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ 20 g

咖喱料

日式高湯 / 雞湯 ⋯⋯⋯⋯ 400 ml

罐裝番茄 ⋯⋯⋯⋯⋯⋯⋯ 1 罐

薑黃粉 ⋯⋯⋯⋯⋯⋯⋯⋯ 10 g

孜然（小茴香粉） ⋯⋯⋯ 5 g

肉桂粉 ⋯⋯⋯⋯⋯⋯⋯⋯ 5 g

丁香 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 2 顆

乾辣椒 ⋯⋯⋯⋯⋯⋯⋯⋯ 2-4 條

月桂葉 ⋯⋯⋯⋯⋯⋯⋯⋯ 2 片

鹽、胡椒

做法

1. 洋葱切碎，薑蒜刨蓉；

2. 南瓜甘筍切角，椰菜切粗條，甜椒切粗粒；

3. 準備煲，開中火，落油炒洋葱至焦糖化，然後加薑蒜再炒1分鐘；

4. 轉小火，加香料，辣椒，炒約30秒，加番茄；

5. 加高湯，調味，轉中火；

6. 按順序，先放甘筍煮10分鍾，再放南瓜7分鍾，最後放椰菜和甜椒5分鐘，完成～

*圖中成品的白色物體為日本炸年糕，可加可不加。

Vegetable Curry Soup

Ingredients

Pumkin  100 g

Cabbage  150 g

Bell pepper  100 g

Carrot  150 g

Onion  1 pc

Garlic  5 cloves

Ginger  20 g

Curry sauce

Dashi stock / Chicken stock  400 ml

Chopped tomato (tin)  1 tin

Turmeric  10 g

Ground Cumin  5 g

Ground cinnamon  5 g

Clove  2 pc

Dry chillI  2~4 pc

Bay leave  2 pc  

Salt, Pepper  

Method

1. Dice onion, use a grater to grate the ginger and garlic.

2. Cut pumpkin and carrot in wedge, cabbage about thick slice, bell pepper in cube.

3. In a pot ,add oil use medium heat to fry the onion until caramelize. It will take 10~15  mins. Add garlic and ginger cook for an other 1 min.

4. Turn to low heat, add spices chilly and bay leaf in, sauté for 30 sec. Then put tomato in.

5. Add chicken stock, seasoning with salt pepper. Turn to medium high heat. 

6. Put carrot, cook for 10 mins > Pumpkin 7 mins > Cabbage and Bell pepper 5 mins.

* The white object in the photo is Japanese fried rice cake, which can be added or not.