Go Back
Print Pin

Veggie Curry Stir Fry - vegan

Colorful veggies in a zesty soy-curry stir fry team up with sweet baby corn fried rice for a tasty lunchbox treat.
Course Main Course
Cuisine Asian
Keyword aromatic spices, asian inspired, broccoli, brussel sprouts, cashews, chestnuts, curry powder, easy recipe, lunch box, lunch ideas, quick and easy, Quick Recipe, Stir-fry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2

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!

Video