Chinese immigrants took their stir-frying method to many countries, including India. With a jar of Indian curry paste in the fridge to provide authentic flavour, this can be stirred-up faster than getting take-out. Serve with cooked Basmati rice.

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Servings (Makes 6 cups/1 L): 4

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Ingredients

  • 2 tbsp (25 mL) Indian curry paste (mild or Madras)
  • 1/4 cup (50 mL) chicken broth
  • 8 oz (250 g) lean Ontario Pork or Chicken, cut into thin strips
  • 2 tsp (10 mL) vegetable oil
  • 1 Ontario Onion, cut into thin wedges
  • 1 Ontario Carrot, cut in thin diagonal slices
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 2 cloves Ontario Garlic, minced
  • 2 cups (500 mL) each small Ontario Cauliflower and Broccoli Florets
  • 1 small Ontario Sweet Red Pepper, thinly sliced
  • 1/4 cup (50 mL) fresh Ontario Coriander Leaves
  • Salt and pepper

Instructions

In medium bowl, stir curry paste with 2 tbsp (25 mL) of the chicken broth. Add pork and stir well to combine. Set aside.

In large skillet, heat oil over medium heat; stir-fry onion and carrot until just softened, about 3 minutes. Add ginger and garlic; stir-fry for 1 minute. Add pork mixture, stirring well to separate meat; cook for 2 to 3 minutes.

Increase heat to medium-high. Add cauliflower, broccoli, red pepper and remaining chicken broth; cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Uncover and cook for 1 minute to reduce any liquid.

Remove from heat. Stir in coriander leaves. Season to taste with salt and pepper.

Nutritional information

1 Serving

  • PROTEIN: 17 grams
  • FAT: 7 grams
  • CARBOHYDRATE: 13 grams
  • CALORIES: 185
  • HIGH SOURCE OF FIBRE