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Curry Stir Fry

February 16, 2011

A couple of days ago, I realized I had no food. So I went shopping for some veggies. Well, I am not sure what happened, but all of a sudden it was Sunday, and I had not made the stirfry, even though I had all the ingredients primed and ready to go!

  • 2 cups non-dairy milk (I used 1 cup Almond, 1 cup Hemp, as I ran out of Almond)
  • 1/4 container Thai Kitchen Green Curry Paste (yes, I cheated – had this already)
  • 2 cloves Garlic, sliced
  • 1/2 red onion, sliced (into rings)
  • 1 head broccoli, just the crowns, chopped
  • 1 pepper, chopped
  • 1 lb snow peas, in shell
  • 1 can black beans, drained and rinsed
  • Bunch of cilantro

In small pot, mix curry paste with milk. Bring to a boil and simmer, stirring occasionally, to make the curry milk

In a wok, add a bit of peanut oil on high heat. Saute the garlic and onions for about 5 minutes. Add the peppers and broccoli and stir fry until the broccoli gets a nice neon green colour, as it will do. Add the peas and then mix in the milk curry. Bring to a boil.

Stir everything up, and add the black beans. Stir, and cover. Let simmer for 5-7 minutes. Remove from heat, and top with Cilantro.

Very tasty. Served over Quinoa, or rice if you prefer. Very good, and super easy to make!

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