Curry Chickpea

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|印式咖喱鹰嘴豆|

咖喱鸡拌饭一直是属于我们家的一道家常料理。咖喱的浓郁香气,随肉和饭一起吃,真令人食欲大开,非常好下饭。今天的咖喱料理不一样,把荤食换成鹰嘴豆,变成素食咖喱一样可以吃得津津有味。金黄色的印式咖喱鹰嘴豆充滿誘人香氣,營養滿分,是一道轻松简单的妈妈料理。

食材/Ingredients 

罐头鹰嘴豆-1个
Canned chickpeas- A can of chickpeas

豆干-1块(切丁状)
Bean curd- 1pc (cut into cube size)

洋葱丁-适量
Chopped onion- little amount

蒜末-4瓣
Chopped garlic- 4 cloves

咖喱粉-3大匙
Curry Powder- 3Tbsp

姜黄粉-1大汤匙
Turmeric powder- 1Tbsp

番茄酱-2大匙
Ketchup- 2Tbsp

椰浆-2大匙
Coconut milk- 2Tbsp

盐巴-少许
Salt- little bit

水-适量
water- little amount

步骤/ Steps

1. 将洋葱丁和蒜末爆香,加入鹰嘴豆(罐头里头的水倒掉)拌炒1-2分钟。
saute the chopped onion & garlic until aroma, then add the chickpeas into the pan (discard canned water) stir fry for couple minutes.

2. 加入咖哩粉,姜黄粉以及其他的材料,拌均匀.
Add curry powder, turmeric powder and other ingredients, mix well.

3.盖上锅盖焖煮至冒泡,散发咖喱的香气即可。
Cover the lid and simmer until bubbles and release the aroma of curry.

完成/ Done !

 

 

Loving.Caring.Sharing

Together We Learn =)

多一份热爱。多一份关怀。多一份分享

我们一起学习 =)

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