Stir Fried Vegetable Curry Recipe

Name: Stir Fried Vegetable Curry Recipe
Ingredients: 120 g small pickling onions, unpeeled; ½ cup (120 g) dried mung beans, soaked overnight, drained and rinsed; ¾ cups (440 ml) vegetable stock; ½ cup (60 ml) coconut cream; 1 tablespoon finely chopped ginger; 1 large garlic clove, crushed or finely chopped; 1½ tablespoons ground coriander; 1 tablespoon garam masala; ½ teaspoon ground turmeric; ⅛ teaspoon crushed dried chillies; 3 tablespoons sunflower oil; 1 teaspoon coriander seeds, crushed; 1 teaspoon cumin seeds; 1 teaspoon brown mustard seeds; 250 g carrots, diced; 250 g parsnips, diced; 250 g small new potatoes, halved; 250 g cauliflower, cut into small florets; 150 g frozen peas; 120 g white cabbage, shredded; black pepper to taste; chopped fresh coriander to garnish (optional)

www.matadorbbqs.com.au

Put your Matador BBQ to good use and get creative with your barbecue recipes. Follow this simple stir fried vegetable curry recipe for a delicious meal.

View full recipe on www.matadorbbqs.com.au

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Ingredients

120 g small pickling onions, unpeeled
½ cup (120 g) dried mung beans, soaked overnight, drained and rinsed
¾ cups (440 ml) vegetable stock
½ cup (60 ml) coconut cream
1 tablespoon finely chopped ginger
1 large garlic clove, crushed or finely chopped
1½ tablespoons ground coriander
1 tablespoon garam masala
½ teaspoon ground turmeric
⅛ teaspoon crushed dried chillies
3 tablespoons sunflower oil
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
250 g carrots, diced
250 g parsnips, diced
250 g small new potatoes, halved
250 g cauliflower, cut into small florets
150 g frozen peas
120 g white cabbage, shredded
black pepper to taste
chopped fresh coriander to garnish (optional)

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Stir Fried Vegetable Curry Recipe

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