Stir-Fried Curried Vegetables Recipe

Stir-Fried Curried Vegetables Recipe

Ingredients

Makes 4 servings

• 2 tablespoons canola or grapeseed oil
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1 medium carrot, sliced diagonally
• 1 medium red pepper, cut into 1/4-inch strips
• 2 cups broccoli florets
• 2 tablespoons water
• salt and freshly ground black pepper
• 1 cup sliced white mushrooms
• 1/2 cup snow peas, trimmed
• 1 ripe tomato, chopped
• 1 1/2 tablespoons hot or mild curry paste or powder
• 1 cup unsweetened coconut milk

Method

1. In a large skillet or wok, heat the oil over medium heat
2. Add the garlic and ginger and cook until fragrant, 30 seconds
3. Add the carrot, bell pepper, broccoli, water and salt and black pepper to taste
4. Cover and cook for 2 minutes
5. Uncover and stir-fry 2 minutes longer
6. Add the mushrooms, snow peas and tomato
7. Stir-fry until the vegetables have softened, about 3 to 5 minutes
8. In a small bowl, combine the curry paste with the coconut milk, stirring until smooth
9. Pour the sauce over the vegetables and stir-fry until the vegetables are coated with the sauce, then simmer to thicken the sauce, about 2 minutes more
10. Serve immediately

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Full List of Vegetarian Recipes

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