Monique
9/14/2013
10:52:16 AM |
Hello Everyone,
MY CURRY STIR FRY
1 lb chopped chicken or steak, ground turkey or bison, or chopped chicken livers
1 cup cooked brown rice
2 tablespoons olive oil
2 tablespoons coconut oil
1/2 can unsweetened coconut milk
1 tablespoon curry
Couple shakes tumeric, cumin, corriander, chili powder, crushed red peppers, lemon pepper and sea salt (to taste)
Fresh cilantro and basil, chopped
4 cloves garlic, sliced
1 inch section ginger root, sliced
4 large brussels sprouts, sliced
4 stalks asparagus, 1/2 inch slices
1 turnip, 1/2 inch cubes
4 kale leaves, 1/2 inch slices or chopped
Small stalk broccoli, sliced (including stalk)
1 red onion, sliced in half rings
1 green zucchini, sliced
1 jalapeno, serrano or anaheim/hatch pepper, sliced with seeds intact
Brown meat in large frying pan or soup pot. Add olive and coconut oil, cook until done. Add half the dry spices. Stir. Add precooked rice (may substitute quinoa, millet, brown rice stir fry noodles) and canned coconut milk (use the whole can if you like, may have to add water anyway). Add the rest of the spices, fresh herbs and ginger root.
Add harder veggies first so they soften or cook a bit, in this order: brussels sprouts, asparagus, kale, turnips and broccoli. Stir through to mix. I find if I chop veggies as I cook, this gives enough time for the previously chopped and added veggies to soften and absorb flavor. Once cooked enough, add sliced jalapeno, serrano or anaheim/hatch pepper (seeds left in for added oomph), red onion, zucchini and garlic. Steam with veggies on top 5-10 minutes, stir and serve. Veggies should still be a little crunchy.
Makes 6 servings, enough for next day meals if live alone.
Enjoy!
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