素咖哩雜菜
材料：包菜，羊角豆（秋葵），豆角，茄子，豆腐卜，咖哩葉
醬料：香茅，黃薑，南薑，辣椒乾打成糊
調料：咖哩粉，辣椒粉，椰奶或淡奶，鹽，生抽（醬油），蘑菇粉
烹調步驟：
將茄子、豆角過油
放油小火爆香醬料糊至出紅油後加入咖哩粉
辣椒粉、咖哩葉稍炒勻
加入清水煮沸後下包菜與羊角豆
下豆卜煮至半熟後下茄子
調味再下豆角稍煮
放椰奶煮沸即可
Vegetarian Curry Mixed Vegetables
Ingredients: Cabbage, Okra, Carob, Eggplant, Tofu Pu, Curry Leaves
Sauce: Lemongrass, yellow turmeric, southern ginger, dried chili to make a paste
Seasoning: curry powder, chili powder, coconut milk or evaporated milk, salt, light soy sauce , mushroom powder
Cooking steps:
Put the Eggplant and carob in the hot oil for a while
Put the oil on a low heat and sauté the sauce until the red oil comes out, then add the curry powder
Stir chili powder and curry leaves slightly
Add in water and boil, add cabbage and okra
Add the tofu and cook until half-cooked, then add the eggplant
Season to taste, add the carob and cook for a while
Put the coconut milk and boil it
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咖喱起源於南亞，最早在印度出現，但印度並沒有所謂的咖喱。一般所認知的咖喱指的是普遍存在於印度，由英國人歸類，包含薑黃、芫荽、乾辣椒等香料（香料種類不限，但大多有薑黃、芫荽、乾辣椒）和辣椒、薑、蒜、洋蔥等辛香料並以油烹煮的醬汁，大多為黃或紅色，多油，味道香辣且濃郁，搭配米飯或餅的料理的統稱。
美味的咖哩混合了多種香料製成，例如：薑黃、肉桂、丁香、荳蔻、肉荳蔻、黑胡椒、花椒、月桂葉、小茴香種子等等。在烹煮中又會加入多種蔬菜，增添了咖哩的營養價值。咖哩料理對身體有三大益處：
1. 抗發炎、抗氧化、提升免疫力
2. 促進胃腸蠕動、調節腸道菌叢
3. 修復黏膜
