文：老樹 主理：Eli Poon
素菜性質較為寒涼，吃多了身體難免作出投訴。素食要吃得平衡，可能要花點心思，烹調時加添香料，不單能豐富味道，而且可以中和食物的寒涼性。這樣既可滿足口感又可利益健康。秋葵的味道不是每個人都能接受，但Eli這款咖哩秋葵，以多種香料調味，辟除秋葵原有的草腥味，而咖哩汁既可送飯，也可用麵包蘸汁作主食。
咖哩秋葵
材料︰
秋葵 1 盒
番茄 2 個
青辣椒 適量
椰汁 2 湯匙
薑 數片
調味料︰
鹽 少許
粉狀香料 :
黃薑粉 1 茶匙
印度咖哩粉 1 茶匙
芫茜籽粉 1 茶匙
胡椒粉 少許
粒狀香料 :
孜然 少許
丁香 少許
小豆蔻 少許
香葉 2 片
做法︰
- 洗淨、切碎番茄，然後放入攪拌機攪成茄漿， 備用。
- 將秋葵切成長粒狀。
- 熱鑊落油爆香薑片，慢火炒香粒狀香料至轉色。
- 放入秋葵，炒至半熟後加入番茄漿。
- 放入粉狀香料、青辣椒、鹽，拌勻，熄火，加 入椰汁便可上碟。
Curry Okra
Ingredients:
1 box okra
2 pieces tomato
A suitable amount of green chili
2 tablespoons coconut milk
A few slices of ginger
Seasonings:
A handful of salt
Spices in powder form:
1 teaspoon turmeric powder
1 teaspoon India curry powder
1 teaspoon coriander seed powder
A suitable amount of pepper
Spices in piece form:
A suitable amount of cumin, clove, cardamom
2 pieces bay leaf
Steps :
- Wash and dice tomatoes. Blend to become paste. Set aside.
- Cut the okra to become small but not too small pieces.
- Heat the pan and add in oil. Fry the ginger slices. Turn down the heat and put in the spice pieces. Stir fry until the color has changed.
- Then put in the okra and stir fry. When half cooked, add in tomato paste.
- Now put in all the spice powder, green chili and salt. Mix well and turn off the heat. Finally add in coconut milk and serve.