Stir Fried Curried Vegetables
Vegetables do not need to be boring – today we show you how to stir-fry vegetables and curry. This is a quick, easy and low calorie vegetable stir fry that tastes delicious and can be prepared and cooked very quickly. The thing about non-starchy vegetables is that if you are really hungry you can eat as much as you want to.
Stir Fried Curried Vegetables
Ingredients
Ingredients
- 1 teaspoon oil
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes
- 1 1/2 teaspoons minced de-seeded jalapeño pepper
- 2 cloves garlic, minced
- 3/4 cup chopped red bell pepper
- 3/4 cup thinly sliced carrots
- 3 cups cauliflower florets
- 1/2 cup water, divided
- 1/2 teaspoon salt
- 2 teaspoons finely chopped fresh cilantro (optional)
Method
Method
- Heat oil in large non-stick pan over medium-high heat.
- Add curry powder, cumin and red pepper flakes; cook and stir about 30 seconds.
- Stir in jalapeño pepper and garlic.
- Add bell pepper and carrots; mix well.
- Add cauliflower; reduce heat to medium.
- Stir in 1/4 cup water; cook and stir until water evaporates.
- Add remaining 1/4 cup water; cover and cook about 8 to 10 minutes or until vegetables
are crisp-tender, stirring occasionally. - Add salt; mix well.
- Sprinkle with cilantro and garnish, if desired.
Serves 6 – Serving size 1/6 recipe – Nutrition Per Serving
Calories: 36, Carbohydrate: 6g, Fat 1g, Protein 2g, Fibre 2g