Coconut Curry Vegetable Risotto Recipe

Food requires nutritional balance. Not only will you not gain weight, but it will also help you to have a slim and healthy body. For friends who are trying to lose weight, please take a look. Today, the editor will introduce to you the preparation method of coconut curry vegetable risotto.

1. Prepare all kinds of ingredients

2. Peel and wash the potatoes and carrots, and cut them into even-sized pieces; wash half of the green pepper and half of the red pepper, remove the stems and cut into small pieces; break half of the broccoli into small florets, add a few drops of oil and a little salt, and blanch them in advance; dice half an onion

3. Set aside a few slices of carrot and use a mold to cut them into a butterfly shape. (Mold optional)

4. Prepare coconut milk, golden curry cubes and a small bowl of water

5. Heat the wok, pour in a proper amount of cooking oil, add the diced onion and fry until fragrant

6. When the onion aroma comes out, add potatoes and carrots and stir-fry over high heat

7. After the potatoes and carrots have absorbed the oil, add 2-3 small pieces of curry, turn to low heat and stir-fry. If it feels sticky, add appropriate amount of water. (Curry is easy to stick to the pan, so stir-fry over medium-low heat)

8. Then pour in appropriate amount of coconut milk

9. After stir-frying evenly, add green pepper, red pepper, carrot butterfly and remaining onion

10. Add the broccoli that has been blanched in advance

11. Cook over medium-low heat for a few minutes to allow the vegetables to blend with the flavors of curry and coconut milk.

12. Cook a pot of rice in advance and pour the curry vegetables over the rice.

It is not difficult to make coconut curry vegetable risotto. What is difficult is whether you have persistence. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.