「素食」秋意滿滿的一餐！烤時蔬咖喱配炸茄排 |【Vegan】Grilled Vegetables Curry Don and Deep Fried Eggplant Steak

Autumn is the season for root vegetables. In this episode, I used these vegetables to made a Japanese style curry don. I used apple and carrot to replace onion, and use mushroom and cherry tomatoes to give the curry a extra layer of flavor. In addition, grilled vegetables concentrate the flavor, pair with the curry, a delicious dish is done!
秋天的根茎类蔬菜很丰富，这时候特别适合做一份烤蔬菜咖喱，我用素食的做法只做了日式咖喱，主料用到苹果胡萝卜代替了洋葱，再加一些口蘑小番茄提鲜让味道更有层次，值得一提的是，将它们烤到浓缩后风味会更浓郁，用烤到焦香的土豆角和莲藕片蘸食咖喱酱真的会停不下来。

Ingredients/材料:
土豆、莲藕、西兰花、甜椒、贝贝瓜
Potatoes, Lotus Roots, Broccoli, Bell Pepper, Kabocha Squash

咖喱酱部分/Curry Paste：
小番茄 8-10个 8~10 Cherry Tomatoes
胡萝卜半根 Half Carrot
苹果 2/3 个 2/3 Apple
口蘑（中等大小） 7-8 个 7~8 Mushroom
红扁豆 20g（温水浸泡 10 分钟） 20g Red Lentil (Soak in warm water for 10 mins)
自制咖喱块80g Homemade Curry Cube
(https://youtu.be/erX1EUU9ZzQ)
浓椰浆 150ml Coconut Cream
辣椒粉 1小勺 1 Tsp Chili Pepper Powder
伍斯特酱油或普通酱油 1 大勺 1 Tbsp Soy Sauce or Vegan Worcestershire Sauce
清水或高汤 200ml Water or Stock
岩盐和黑胡椒 适量 Salt and Pepper

炸茄排/Deep Fried Eggplant Steak：
圆茄 1 个 One Round Eggplant
面粉2大勺 2 Tbsp Flour
玉米淀粉 1/2大勺 1/2 Tbsp Cornstarch
营养酵母 1大勺 1 Tbsp Nutritional yeast
岩盐 1/4小勺 1/4 Tsp Salt
黑胡椒 适量 Black pepper
清水 70g Water
橄榄油 1大勺 1 Tbsp Olive Oil

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