Loads of Ginger Curry Stir-Fry (Vegan, Gluten-Free)

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

Ingredients:

  • 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)
Loads of Ginger Curry Stir-Fry - Vegan, Gluten-Free

Instructions:

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.

Notes:

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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Loads of Ginger Curry Stir-Fry - Vegan, Gluten-Free