Delicious recipe collection

Ingredients

  • Vermont Curry <Medium Hot> 238g 1/4 box
  • Beef (sliced) 125 g
  • onion 1 medium (200g)
  • Eggplant Medium one (1g)
  • Tomato 1 medium (75g)
  • Okra 2-3 (18g)
  • Green asparagus 1 bundle (50g)
  • Salad oil 1/2 tbsp
  • Wed 375 ml

Method

  1. Heat the salad oil in a thick pan and eat the bite-sized onions and meat. If the onion is soft, add the eggplant and lightly soften it.

  2. Add water, half the bite-sized tomato, remove the boil and boil for 10 minutes on low to medium heat until the ingredients are soft.

  3. Turn off the heat, melt the roux, add the bite-sized okra, and simmer for 10 minutes on low heat until thick. Finally, add the remaining tomatoes and boiled green asparagus (cut into bite-sized pieces) and bring to a boil.

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