SAUTEED CURRIED VEGETABLES

Sometimes dont we wish our veggies had a different flavor??? Veggies are best eaten raw but there are some veggies that just need to be cooked so sauteeing is a good healthy and non fattening option. The higher the heat the quicker they cook (except for some root veggies like carrots etc) and the healthier they are. Sometimes we get tired of the same flavor so we can add herbs and lots of seasonings. I was given a spice to try out by a dealer and decided to do something INNOVATIVE  with it… so here you all are!! I hope you like this recipe… if you add noodles or rice to it you have a complete dish… you can also add meat or seafood…BUT..as i always say…  i will give the veg option for my followers who dont eat any type of meat.
INGREDIENTS FOR 4
1 cup of shredded cabbage
1 cup of mixed colored capsicums (red, green , yellow!!)
1 cup of mushrooms
1 tablespoon of ginger garlic paste
2 tablespoons of oil
You can also add (which i didnt ) some brocolli florets, carrots and whichever vegetables you like
salt , a small splash of light soya sauce
a sprinkle of lemon juice
1/4 teaspoon of good curry powder (Nitu Didi has a range of madras, london fine or red thai… i used the red thai for this recipe)
METHOD:
heat a wok with the oil and then add the ginger garlic paste and sautee for half a minute then add the vegetables according to cooking time ( in my case i added them all at once…but veggies like carrots n brocolli take longer to cook) … add the seasonings and sautee till veges are crisp!! Serve as a side dish or with noodles or rice 🙂

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