Empty My Fridge
How to make the best VEGETABLE STIR FRY with CoCoNUT CuRRY SauCe Nanaaba's kitchen
Ingredients
- Coconut milk3 cups
- Garlic · finely chopped2
- Onion · finely chopped1
- Coconut oil¼ cups
- Anise seed¼ tsp
- Turmeric1 tsp
- Curry · powder2 tsp
- Garam masala0.17 tsp
- Black pepper · crushed¼ tsp
- Salt1 tsp
- Flour1 tbsp
- Tomato paste1 tsp
- Lime
- Red onion½
- Carrot1
- Cauliflower0.2 heads
- Broccoli0.2 heads
- Bell pepper½
- Portobello mushroom8
- Parsley · roughly chopped¼ cups
- Salt and freshly crushed black pepper
- Olive oil2 tbsp
Instructions
- Prepare all vegetables: cut the preferred vegetables into bite-size pieces.
- Cook the carrot, broccoli and cauliflower in boiling salted water for 30 seconds, then quickly cool them in cold tap water.
- Stir-fry the vegetables in olive oil over high heat, starting with the onion, then add the remaining vegetables and stir-fry for under 3 minutes.
- For the sauce, heat 1 tablespoon of cold-pressed coconut oil in a pan, add the garlic and shallot and cook for about 1 minute.
- Add the aniseed, turmeric, curry powder, garam masala, black pepper and salt and cook for 3 to 5 minutes, then add the tomato paste and cook for 3 more minutes, keeping the heat medium to low.
- Add the flour and cook for 1 to 2 more minutes, then add 2 cups of coconut milk and whisk until smooth and glossy.
- Simmer on low heat for 5 to 7 minutes to reduce and thicken, then add the lime rind and 1 cup of coconut milk, stir well and turn off the heat after 15 seconds.
- Drizzle the sauce over the vegetables and serve.
Summarized from Nanaaba's Kitchen's video. Watch it for the details.
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