当南瓜遇上咖喱

0604-4

咖哩南瓜盅——一看到这个黄澄澄的咖喱南瓜盅就让人食指大动!甜甜的南瓜与香浓的咖喱,味道竟然出奇的配合,配上多种菇菌,就是一个既美味又丰富的大餐。南瓜含多种营养成分及丰富膳食纤维,当成主食吃更是滋味无穷呢!

材料:

细南瓜 1个

鲜草菇 4两

灵芝菇 1盒

白蘑菇 1盒

椰奶(椰浆)1盒

咖哩粉 2茶匙

生粉 少许

水 半杯

 

调味:

盐 1/4茶匙

糖 1茶匙

 

做法︰

1. 在南瓜顶部横切开一个圆盖,去核。在南瓜内涂抹少许盐,把南瓜连盖蒸半小时至熟透。备用。

2. 草菇切半、汆水沥干,白蘑菇切粒,灵芝菇洗净掰开成小棵。

3. 热锅,注入油,加入所有菇类,撒上咖哩粉兜炒匀,加入调味料,炒至香味溢出,加入椰奶,煮滚后用生粉水勾芡。

4. 把步骤3的成品放到南瓜里,整个上碟,即成。

 

Curry Mushroom in Whole Pumpkin

Ingredients:

1 piece small pumpkin

4 taels(150g) straw mushroom

1 box Ling-chi mushroom

1 box button mushroom

1 pack coconut cream

2 teaspoons curry powder

A suitable amount of cornstarch

Half cup of water

 

Seasonings:

1/4 teaspoon salt

1 teaspoon sugar

 

Steps:

1. Slice the head of the pumpkin and remove the seeds. Add in a little salt and spread evenly inside the pumpkin. Steam the pumpkin for half an hour. Set aside.

2. Cut the straw mushroom into half and button mushroom into smaller cubes. Tear the Ling-chi mushroom into smaller pieces. Parboil all the mushrooms and drain well.

3. Heat the pan add in oil. Put in all the mushrooms and sprinkle a suitable amount of curry powder onto them evenly. Stir fry to mix well. Add in salt and sugar. Stir fry until you can smell the aroma. Put in the coconut cream. Add in half cup of water. When boiling, add in a little cornstarch paste to thicken the sauce.

4. Put the prepared mushrooms of step 3 into the pumpkin of step 1 and serve.

 

文章来源:http://www.buddhistcompassion.org/warm/article/4/274