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.
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
Ingredients
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
Instructions
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.
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