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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
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 same pan or skillet, heat remaining 1 teaspoon olive oil and cumin seeds.
-
When seeds start to splutter, add garlic and onions and sauté on medium flame for 1 minute.
-
Add curry powder and mix well.
-
Add bell peppers and broccoli, and sauté on medium heat for 1 minute.
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Add sautéed potato halves, toss gently and cook on medium heat for another minute.
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Serve immediately.