Nutrients per serving
- Protein: 17.0 grams
- Fat: 7.0 grams
- Carbohydrates: 13.0 grams
- Calories: 185
- High Source of Fibre
Cauliflower
Pork and Vegetable Curry Stir-Fry
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.
Cooking Time: 15 Minutes
Servings: 4 (Makes 6 cups/2 L)
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 think wedges
- 1 Ontario Carrot, cut into thin diagonal slices
- 1 tbsp (15 mL) minced fresh gingerroot
- 2 cloves Ontario Garlic, minced
- 2 cups (500 mL) each of small Ontario Cauliflower and Broccoli florets
- 1 small Ontario Sweet Red Pepper, thinly sliced
- 1/4 cup (50 mL) frsh coriander leaves
- Salt and pepper
Preparation:
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.
