kashmiri curry stir fry

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In December, we watched The Hundred Foot Journey, a story about an Indian family who reestablishes their family restaurant in France after a tragedy in their homeland. It’s also a story about a love for food and the nuances of putting together a dish and how strongly a meal can evoke memories of ones loved and gone. Perhaps, it’s no mystery then of why Jesus had us remember His sacrifice with bread.

kahmiri sauce

And though this recipe could not do justice to a traditional Indian curry, I find it rather tasty. I took inspiration from this curry sauce, added my own twist, and poured it over a stir fry for Christmas Eve. (Hint: Naan bread is an excellent companion to this meal, perhaps even essential for sopping up the sauce. My husband used this recipe to make our naan bread, but subbed in vanilla soy yogurt and soy butter so I could eat it.)

For the stir fry, simply choose a selection of vegetables you like best paired with a side of rice, if desired. For a more authentic taste, I suggest tucking in cauliflower, peas and potatoes.

CLICK HERE TO PRINT A PDF of the Kashmiri Curry Sauce Recipe

kashmiri curry stir fry

Cook Time: 40 minutes

Keywords: saute stir-fry entree gluten-free nut-free soy-free vegan paleo sugar-free coconut milk tomatoes Indian

Ingredients

    for the stir fry

    • selection of fresh vegetables (suggest cauliflower, peas, butternut squash, potatoes, onion, garlic, green beans)
    • coconut oil
    • rice

    for the kashmiri curry sauce

    • 2 small or 1 large onion
    • 1 14-oz. can diced tomatoes
    • 1 14.5-oz. can full fat coconut milk
    • 1-inch piece fresh ginger, minced
    • 2 garlic cloves, minced
    • 2 tsp. cilantro, minced
    • 1/2 tsp. turmeric
    • 3/4 tsp. salt
    • 2 tsp. red chili powder
    • 2 bay leaves
    • 1/2 tsp. garam masala
    • 2 tsp. corriander
    • 1 tsp curry

    Instructions

    for the stir fry

    If using, cook the rice according to package directions.

    Dice onions and chop remaining ingredients (except peas, if using) into bite sized pieces. Rinse.

    Heat oil in a wok or large skillet until it begins to smoke.

    Add onions + veggies requiring a longer cooking time first. Stir fry until just fork tender, then add quick cooking veggies (e.g. peas) and cook until just heated through.

    Spoon rice then stir-fried veggies into bowls and pour sauce over top.

    for the kashmiri curry sauce

    In a large saucepan, saute diced onions in a little water or veggie stock until translucent (about 5 minutes). Then add minced ginger and garlic and saute until fragrant (about 1 minute).

    Add remaining ingredients, bring to a boil, then simmer for about 30 minutes to let flavors combine.

    recipe notes

    I prefer letting each person add their own sauce to suit their preference which is why I add it at the end, but you could try simmering the veggies in the sauce instead of stir frying them if preferred.

    This sauce freezes well. Just be sure to cool it completely before freezing.

    You may finely dice the tomatoes if you prefer small pieces.

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    raisins & almonds

    raisins and almonds

    Little did I know when I learning to play “Raisins and Almonds” on the piano as a child, that it would become one of my favorite snacks. Mostly I was puzzled by the title and the lyrics and wondered why a child was comforted by their mother singing about raisins and almonds.

    Now I understand.

    Trying to eat a mainly whole foods, plant-based diet that is low on carbs and sugars rules out a lot of mainstream snack options.

    Raisins + almonds to the rescue.

    If I was into superheros they would be my Batman + Robin… a dynamic duo teaming up to battle hunger pangs and snack attacks. (Living in a house with three men-in-training and their father is rubbing off on me. – grin -)

    my men

    And the recipe? So simple. Grab one handful of raisins and balance it with a handful of almonds.

    Seriously, though, when you are changing your diet, finding your healthy “go to” item is a key to staying on track. Especially when traveling and being around others who generally eat the foods you are trying to avoid.

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    The keys to a successful go to snack are:

    • quick and easy to prepare
    • portable
    • satisfying
    • enjoyable to eat
    • positively supports your diet (e.g.  raisins are rich in iron, almonds in calcium and protein)

      So, What is your go to snack?

    keeping fresh herbs fresh

    100_0574This cooking tip is one I learned from my mom.

    Since a good number of my favorite lunch, dinner and dressing recipes call for fresh parsley and cilantro, but in smaller quantities than are available for purchase, I found I often was pitching copious slimy remains of unused herbs.

    Mom to the rescue.

    She suggested storing the herbs in a jar of water inside the fridge. It worked!

    Now my herbs last one-two weeks, which gives me more time to use them up in recipes.

    Since I still find I can’t use all the herbs before they wilt, my next goal it to explore how well they would keep in the freezer if I pesto them first and without using oil.