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| Super Fast Curry Stir-Fry |
Ingredients
(feeds 4 people)
He who knows only his own side of the case knows little of that. John Stuart Mill
2 chicken breasts cut into cubes
2 tablespoons curry powder
1 tablespoon olive oil
2 cups broccoli and/or cauliflower
1 small red onion diced
1/2 capsicum seeded and cut into strips
1 large carrot diced
2 tablespoons curry powder
1 tablespoon olive oil
2 cups broccoli and/or cauliflower
1 small red onion diced
1/2 capsicum seeded and cut into strips
1 large carrot diced
1/2 cup frozen corn (or yellow capsicum)
1/2 cup frozen peas
1/2 cup milk with 1/4 cup of water added
2 tablespoons of soy sauce
1/2 cup milk with 1/4 cup of water added
2 tablespoons of soy sauce
1 tablespoon plain wholemeal flour
Method
1. Heat oil in a large nonstick frypan over medium-high. Add chicken and curry powder, stirring occasionally, until cooked through, about 6 minutes.
2. Add flour and mix through.
3. Add chopped vegetables, milk and soy sauce and cook on medium heat until vegetables are ready.
2. Add flour and mix through.
3. Add chopped vegetables, milk and soy sauce and cook on medium heat until vegetables are ready.
(1 teaspoon of peanut butter can be added at step 3 for a satay)
Serve with cooked basmati rice
Recipe Stars
Peas are a good source of plant protein to support muscle health.
Carrots are a good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants.
Corn kernels contain antioxidants, such as polyphenols (including anthocyanins and other flavonoids) and carotenoids.
Thought of The Day