Curried Vegetable Stir Fry
Curried Vegetable Stir Fry
I make this simple yet tasty curried vegetable stir fry all the time. My kids love it because of the baby potatoes and broccoli, their two favorite vegetables. To make it a complete meal, I like to serve it with Quinoa Fried Rice or some kind of lentil soup.
Ingredients
- 3 teaspoons olive oil
- 1 tablespoon cumin seeds
- 1 teaspoon ginger, (minced)
- 1 tablespoon curry powder
- 1/2 cup onion, (cubed)
- 1 1/2 cups boiled baby potatoes, (halved, unpeeled)
- 2 cups bell peppers, (red, yellow, green, cubed)
- 2 cups broccoli florets, (blanched)
- Salt, (to taste)
Instructions
- Heat 2 teaspoons olive oil in pan or skillet, add potato halves and sauté on medium heat until they are crisp from outside (about 5 minutes). Transfer to bowl and set aside.
- In the same pan or skillet, heat the remaining 1 teaspoon of olive oil and cumin seeds.
- When seeds start to splutter, add garlic and onions and sauté on a medium flame for 1 minute.
- Add curry powder and mix well.
- Add bell peppers and broccoli, and sauté on medium heat for 1 minute.
- Add sautéed potato halves, toss gently, and cook on medium heat for another minute.
- Serve immediately.
BON APPÉTIT!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
