Ingredients
Coconut oil: 6 ml Clams: 100g French beans: 60g Tomatoes: 1 (200g) Small pumpkin: 200g Red bell pepper: half (100 g) White onion: 150g Eggplant: 100g minced garlic, minced ginger: a little coconut oil each Curry paste: 50g Shichimi Tang Xinzi: 5g Salt: 2g
Method
1
Wash the white onion and cut into slices.
2
Cut the washed tomatoes in half, remove the stems, slice, cut into strips, and dice.
3
Cut the washed eggplant into hob pieces.
4
Remove the washed red bell peppers from their stems and seeds, cut them into strips, and then dice them.
5
Wash and slice the small pumpkin.
6
Remove the tips of the washed green beans, cut them into two sections, and set aside.
7
Put the pot on the fire, pour in the coconut oil and heat it up.
8
Pour in minced ginger and minced garlic and stir-fry until fragrant.
9
Add the chopped white onions and stir-fry for a few times.
10
Pour in the diced red bell peppers and stir-fry evenly.
11
Add in the cut green beans, small pumpkin slices, and eggplant pieces, and stir-fry evenly.
12
Pour in the diced tomatoes and stir-fry evenly.
13
Pour in about 400 ml of water, add coconut oil curry paste, and stir evenly.
14
Cover and cook for 5 minutes until the ingredients are cooked and soft.
15
Uncover, add the cleaned clams and mix well.
16
Cover and continue cooking for 2 minutes until the clams open.
17
Uncover, add salt and seven-flavored Tang Xinzi, mix well and season.
18
Turn off the heat and pour out the soup into bowls.