Anything Goes Indian Stir-fry


Tonight I got home at 9pm, after a long day of checking off all my “t0-do’s” like laundry, grocery shopping, running to target, etc. I even snuck in some time to visit a nearby lake (see pic) to get a nice walk in and watch the sunset. No, this is not my evening routine– I just felt like being alone with the outdoors. Anyway, when I got home I was so hungry, but i really wanted a nice hearty meal so I made this delicious stir-fry with some new spices I got (after reading about their nutritional benefits). There’s nothing more satisfying and comforting than asian food, and Indian is high on that list. I followed it up with some mango sorbet dusted with cinnamon, and chamomile tea. Bliss! And I’m ready for bed.. after a quick blog of course. : )


It’s really important not to follow the recipe too closely here. After all, who has time to go out shopping during the weekday for special ingredients? And even if you do, it’s always so much more satisfying making dinner with what you already have, and using up what won’t be good much longer. The key is to combine at least a few different vegetables, some protein, starch, and tons of delicious and healthy spices/herbs. Whatever you got. To add moistness to this dish, I like to add coconut milk, something I always have on hand. But you can also use cream, clarified butter (ghee), or add a touch more oil to make a nice sauce to accompany the rice (quinoa, barley, potatoes, bread, whatever!).



Weeknight Indian Stir-fry

*I didn’t put measurements here since you may want to make just one or two portions, or enough for lunch (to take to work) the next day

Sweet potato, broccoli, carrots (red peppers and eggplant would be good in this also, remember anything goes)

Chicken (tofu, edamame or shrimp would taste great)

Brown or white rice (quinoa, potatoes, soft bread, or any other grain works too)


Sesame seeds

Sesame oil

Spices: Curry powder (cumin, tumeric, corriander, saffron), paprika, cayenne, dried basil

Coconut milk (remember cream, ghee, or add more oil)

Garnishes: fresh herbs, siracha, soy sauce, chopped green onion

Just boil, blanch, or steam vegetables to desired consistency and cook meat (I simmer it in water or chicken stock, turning occasionally) until just barely cooked through. Prepare rice or grain (I use packs of instant brown rice to it is ready on the stovetop in less than 10 minutes). Add oil to fry pan and add vegetables, protein, and nuts. Add sesame seeds and spices and stir until well incorporated and until nuts are starting to brown. Add coconut milk to give it a nice sauce and let simmer, stirring occasionally for  few minutes on med/low heat to let juices absorb and flavors come together. Plate on top of a bed of rice and add green onions and herbs. Serve with siracha and soy sauce–which will give it a nice kick and add the perfect saltiness). And that was all in less than 30 minutes! Enjoy!!



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Filed under Main Dishes, Meats, Vegetarian

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