Green Curry with Mixed Vegetables

Overview

The nutritional value of cabbage is almost the same as that of Chinese cabbage. The vitamin C content is twice as high and it is rich in folic acid. Pregnant women and anemia patients should eat more cabbage. Cabbage is also an important beauty product. It can also improve human immunity, prevent colds, and ensure the quality of life of cancer patients. Ranked fifth among anti-cancer vegetables, it has a good therapeutic effect on ulcers and is an ideal food for patients with gastric ulcers, diabetes and obesity. Eating more cabbage can increase appetite, promote digestion and prevent constipation.

Tags

• hot dishes
• broccoli
• cabbage
• celery
• coconut milk
• green curry paste
• onions
• potatoes
• salt

Ingredients

Steps

1. 1 Ingredients (for 3 people): broccoli, cabbage, onions, celery, carrots, potatoes, a pack of green curry paste (50g), a can of coconut milk (165ML), the ingredients can be replaced with your favorite vegetables

   

2. 2 Wash, peel and cut all vegetables

   

3. 3 Pour a little olive oil into the wok, add onions and saute until fragrant

   

4. 4 Add potatoes, carrots and green curry paste and stir-fry over low heat until fragrant. Pour in coconut milk and stir-fry. Add water until the ingredients are covered. Bring to a boil over high heat, then reduce to low heat and simmer until the potatoes are soft and mashed

   

5. 5 Add water to another pot and bring to a boil, add broccoli and cook for 3 minutes, remove

   

6. 6 After the potatoes are soft and tender and the soup is almost dry, pour the celery, cabbage, and broccoli into the wok and mix well with other ingredients, toss and add a little salt and serve