Enter the realm of culinary enchantment with the delectable duo of Curry Stir Fry and Baby Corn Fried Rice. It’s not just a meal; it’s a gastronomic adventure, a fusion of vibrant ingredients and bold flavors that dance on your taste buds. The journey begins with the Curry Stir Fry, a celebration of colors and textures. Imagine a bustling kitchen, the air filled with the enticing aroma of ginger and garlic paste sizzling in the pan. Diced onions join the party, their journey from raw to translucent marking the inception of a flavorful saga. Enter the star-studded cast of vegetables—brussel sprouts, broccoli, carrots, bell peppers, and roasted chestnuts. It’s a harmonious blend of earthy, crisp, and nutty notes, creating a symphony of tastes.
But the true crescendo comes with the soy sauce and curry powder, a dynamic duo that transforms the wok into a canvas of flavors. As the vegetable stock is introduced, the ingredients engage in a lively dance, absorbing the rich essence of the curry sauce. Cashews make a grand entrance, adding a delightful crunch that elevates the dish to a culinary masterpiece. Now, let’s shift our focus to the supporting act—the Baby Corn Fried Rice. Picture a landscape of perfectly seasoned rice, each grain a canvas waiting to be adorned. Enter tender baby corn kernels, their sweetness providing a sublime counterpoint to the bold curry flavors. Together, they create a marriage of textures and tastes that transcends the ordinary fried rice experience.
This gastronomic symphony isn’t just about sustenance; it’s an exploration of culinary artistry. Packed neatly into your lunch box, it becomes a daily rendezvous with flavors that transport you from the ordinary to the extraordinary. Amidst the chaos of daily life, this dynamic duo serves as a culinary oasis, a moment of indulgence that nourishes not just the body but the soul. So, why settle for the mundane when you can indulge in this culinary masterpiece? The Curry Stir Fry and Baby Corn Fried Rice aren’t just recipes; they’re a narrative of flavors, an epicurean escapade that unfolds with every bite. From the first crunch of cashews to the last grain of fragrant rice, it’s a journey worth savoring—a culinary tale that lingers, leaving a trail of satisfaction and anticipation for the next chapter in your lunchtime adventure.
Veggie Curry Stir Fry – vegan
Ingredients
- 1 cup brussel sprouts halved
- 1 cup broccoli florets
- 1/2 cup carrots diced
- 1/2 cup onion diced
- 1/2 cup roasted tree ripe chestnuts
- 1/2 cup bell pepper mix of green, yellow, red, sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp soy sauce
- 2 tbsp curry powder
- 1 cup vegetable stock
- 1/4 cup cashews
- Salt to taste
- Black pepper powder to taste
Instructions
- Heat a tablespoon of oil in a wok or large skillet over medium-high heat.
- Add ginger paste and garlic paste, sauté for about 30 seconds until fragrant.
- Toss in the diced onion and cook until translucent.
- Add the brussel sprouts, broccoli, carrots, bell peppers, and roasted chestnuts. Stir-fry for 3-5 minutes until the vegetables are slightly tender but still crisp.
- In a small bowl, mix soy sauce and curry powder to form a paste. Add this paste to the vegetables and stir well to coat.
- Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for an additional 3-5 minutes, allowing the flavors to meld and the vegetables to absorb the curry goodness.
- Toss in the cashews and stir-fry for an extra 1-2 minutes until everything is well combined.
- Season with salt and black pepper powder to taste.
- Serve the curry stir fry over rice or noodles for a delicious and satisfying meal!
