Loads of Ginger Curry Stir-Fry (Vegan, Gluten-Free)
Confession: We are currently in France and I decided I need a serious break from the bread, cheese and pastries for a while. We’ve been indulging a little too much lately and my belly is yelling at me to stop. So tonight I made a vegetable stir-fry in our Airbnb apartment, which was super-simple, and my tummy thanked me for it as well!
So here is the first instalment of our travel-friendly recipe series...
Loads of Ginger Curry Veggie Stir-Fry
- 1 Medium-Sized Head of Broccoli, chopped
- 1 Zucchini, sliced
- 1 Bell Pepper, sliced
- Half an onion, sliced
- 1-inch knob of ginger, grated or finely chopped
- 2 tbsp yellow curry powder
- Salt and pepper
- Fresh cilantro to taste (optional)
Heat one teaspoon of olive oil or coconut oil in a large skillet or wok. Once the pan is hot, add broccoli, bell pepper and onion. Add salt and pepper to taste and sauté for 5-10 minutes or until a knife can pierce the broccoli stem without much resistance. Add zucchini, ginger and curry powder and sauté for a few more minutes until zucchini is done, adding a splash of water if the pan gets too dry.
Serve over white or brown basmati or jasmine rice and top with fresh cilantro if desired.
You can certainly add whatever vegetables you like, stir-fries are flexible like that. This is pretty heavy on the ginger so it has a bit of a kick, but I like it that way. If you are not ginger’s biggest fan like I am you can use less, but it won’t be as fun.
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