It’s a very important time of the year.
We’re all gearing up to enjoy the spring and summer months.
But in the UK, we have a huge vegetable shortage and we’re often faced with an issue where the supply of vegetables in our garden is limited.
This month, we’re making stir fry vegetables for the first time in years.
We’re not using any artificial ingredients, so they’re delicious and the taste is just as amazing.
Stir Fry Vegetable Recipe Ingredients: 3 cloves garlic, crushed, minced 2 cups diced onions 2 tbsp curry paste 1 tbsp olive oil 2 medium carrots 1 large onion, finely chopped 1 cup diced tomatoes 1 medium carrot, finely sliced 1 tsp cumin 1/2 tsp coriander 1 1/2 cups vegetable stock 1 teaspoon cayenne pepper 2 large potatoes, peeled and diced 2 carrots, finely diced 1 carrot, thinly sliced 2-3 cups water Directions: 1.
Preheat the oven to 190C.
Add the garlic, onions, curry paste, oil and oil to a medium-sized saucepan.
Bring to the boil over medium heat.
Once boiling, add the vegetables and cook until the vegetables are soft and the onions have softened and become translucent.
Remove from heat.
Add a generous amount of stock and a teaspoon of cayanne pepper.
Cook for about 10 minutes.
Add potatoes and carrots and cook for another 5 minutes.
Remove from heat and stir in the stock and cayne pepper.
Pour the mixture into the saucepan and simmer for a further 15 minutes.
Once cool, transfer the sauce into a jar and store in the fridge.
When spring comes around again, we’ll make stir fry vegetable again.
Happy stir frying!