黄椰奶咖喱 Yellow Coconut Curry

Anjani 蜂鸟健康TheHummingBird 2019-04-02  原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/2944.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/2944.html

The recipe in English is further down.

这道咖喱菜是可以与家人和朋友一起享受的完美晚餐。本菜谱的量很大，可以根据用餐人数相应按比例调节，或者也可以分几天享用。黄咖喱温和且温暖，通过姜汁、大蒜、姜黄混合在椰奶中，加入土豆，胡萝卜和南瓜而制成。

1日本小南瓜（橘黄色圆圆的那种南瓜）

8个土豆

8根胡萝卜

1汤勺椰子油

3个洋葱切成块

8瓣蒜切碎

2汤勺切碎的姜

2汤勺黄咖喱粉

3杯椰奶

2汤勺蜂蜜

1.5茶勺盐

半杯香菜

1个青柠

红辣椒（可选）

将南瓜放入一个有水的锅中煮沸之后煮5到7分钟，直到南瓜稍微软化。沥干放在一边冷却。将土豆和胡萝卜切成小块并放在一边。当南瓜冷却到足以处理时，将其切成两半并去籽。将南瓜切成小块并与胡萝卜和土豆小块一起放入锅中。加入水（大约5厘米高度）煮沸，盖上锅盖，偶尔搅拌。如果需要，添加更多的水直到蔬菜煮熟。

咖喱的准备：在锅中加热椰子油，加入洋葱，大火炒到它们柔软散发香味（约5分钟）。如果需要，可以加水以防止粘连。将大蒜、切碎的生姜和咖喱粉加入锅中，不断搅拌1分钟。加入椰奶、蜂蜜和盐，继续搅拌。然后加入蔬菜小火煮10至15分钟，直至蔬菜变软。最后可以选择在这道菜上撒上香菜、青柠汁和红辣椒。

供应6-8人量

愿天下人健康、平安、健康。

Yellow Coconut Curry

This rich, complex curry is the perfect dinner for meals around the table with family and friends. The recipe makes a big batch, so you’ll have enough for a hungry crew, or for leftovers to be eaten throughout the week. Yellow curry is mild and warming, with the mingled flavors of ginger, garlic, and turmeric simmered in coconut milk and loaded with potatoes, carrots, and squash. This dish will become a favorite to return to over and over again.

1 small kabocha squash

8 potatoes

8 carrots

1 tablespoon coconut oil

3 onions, diced

8 garlic cloves, minced

2 tablespoons grated ginger

2 tablespoons yellow curry powder

3 cups coconut milk

2 teaspoons honey

11/2 teaspoons salt

1/2 cup cilantro

1 lime

Red pepper (optional)

Place the kabocha squash in a large pot and cover with water. Bring to a boil and cook for 5 to 7 minutes, until squash softens slightly. Drain and set aside to cool. Roughly dice the potatoes and carrots and set aside. When the squash is cool enough to handle, slice it in half and remove the seeds. Roughly dice the squash and return to the pot along with the carrots and potatoes. Add 2 inches of water to the pot and bring to a boil. Cover to steam, stirring occasionally. Add more water if needed. Steam until the vegetables are just cooked through.

For the curry, warm the coconut oil in a large pot. Add the onions and sauté over high heat until they are soft and fragrant (about 5 minutes). If needed, add water to prevent sticking. Add the garlic, ginger, and curry powder to the onions, stirring frequently for 1 minute. Add the coconut milk, honey, and salt, and continue stirring. Add the vegetables and bring to a low simmer. Simmer for 10 to 15 minutes, until vegetables are tender. Serve the curry topped with cilantro, lime juice, and red pepper, if desired.