kashmiri curry stir fry


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


    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


    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.

    Powered by Recipage

    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.


    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?

    blueberry banana bread bars (gluten free option)

    blueberry bars

    In July and August, it’s become a family tradition to trek out to an organic blueberry farm 40 minutes from where we live. A bit of a hike, but being able to eat organic, locally grown berries almost year round makes the trip completely worth it (and the per pound savings offset the cost of gas…when you pick 13-15 lbs of berries at a time).

    To help the berries last, we rinse them when we get home, pour them on a jelly roll pan, freeze, then bag them up and store them in the freezer. And save them for recipes like this…

    The inspiration for these bars comes from this recipe at Oh She Glows (one of my favorite go-to sites for recipe ideas). From the first time I made them, they were an instant hit with family and friends and are a frequently requested recipe.

    When making these for a crowd, I double the recipe and press it into a 15×10″ glass baking dish. Pressing the batter into a glass baking dish keeps the prep time to a minimum and it looks pretty with the blueberries sprinkled over top. If you are doubling the recipe, please see the recipe notes for a slight modification on adding and mixing the ingredients. Also, if you do not have a 15×10″ dish, try two 8×8″ glass baking dishes.

    CLICK TO PRINT A PDF of the blueberry banana bread bars recipe

    blueberry banana bread bars

    Cook Time: 30-35 minutes

    Keywords: bake food processor bread breakfast dessert snack low-sodium nut-free soy-free sugar-free vegan bananas dates oats blueberries


    • 2 large bananas
    • 1/2 c. date paste
    • 1/4 c. coconut oil
    • 2 c. rolled oats, gluten free if needed
    • 1/4 c. unsweetened shredded coconut
    • 1 tsp. vanilla
    • 1 tsp. cinnamon
    • 1 tsp. baking powder
    • 1/.2 – 1 c. blueberries


    1. Preheat oven to 275 degree F.

    2. Add bananas, date paste and coconut oil to a food processor and blend well.

    3. Add the oats, coconut, vanilla, cinnamon and baking powder and blend well.

    4. Press mixture into a greased 8×8 glass baking dish, then top with blueberries, gently pressing the berries into the batter.

    5. Bake for 30-35 minutes or until edges are lightly browned and the middle is firm, but yields slightly to the touch.

    6. Cool then cut.

    recipe notes:

    If doubling the recipe, you will probably need to break up the steps further. Here’s what I do: First, coarsely blend all the oats and set aside in a large bowl. Then blend other ingredients per instructions above (without the oats). Next, stir the blended ingredients together with the oats in a large bowl. Continue with steps 4-6.

    I think this recipe works best with ripe to slightly overripe bananas.

    If you can’t find date paste (I get mine at a middle eastern market), use 1 1/4 c. pitted Medjool dates.

    Powered by Recipage

    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.