Kashmiri Stir-fried Vegetables
Jan
Curried stir-fried vegetables, with all the crispiness of an Asian-style stir-fry and the depth of flavour of a Kashmiri-style curry.
This recipe is great as a meal in itself (a big plate of vegetables with a full-bodied curry flavour like this hits the spot every time) but it can also be used to jazz up a plate of sides to accompany a bigger meal.
Feel free to use vegetables of your choice.
Ingredients
1 small red onion (40g) chopped
1 clove of garlic (5g) chopped
1 teaspoon of ginger (5g) finely chopped
1 tablespoon of cooking oil
1 small red capsicum (70g) chopped
Half a small zucchini (60g) chopped
2 yellow squash (80g) chopped
Half bunch of broccolini (100g) lengths cut into thirds
1 teaspoon (4g) Brazen Kashmiri Curry Blend
⅓ cup (75g) stock (or coconut milk)
Method
In a frypan, fry the oil, red onion, garlic and ginger over a medium heat until aromatic and the onion is translucent.
Add the curry powder and fry for one minute.
Add the vegetables and stir to coat with curry and fry for one minute.
Increase heat to medium high and add stock. Fry for two minutes or until stock is absorbed.
Serve with rice.
Serves 2
