A curry and stir fry in one! I sure hope you love this dish as much as my daughter and I did as it's a creamy, spiced, Coconut Curry And Stir Fry that is not only delicious and gluten free, but also comes together in about 20 minutes!
Ingredients
- Olive oil
- 1 red onion chopped
- 4 cloves garlic chopped
- 1 teaspoon freshly grated ginger
- handful of broccoli spears
- handful of mini bell peppers chopped
- 4 tablespoons full fat coconut milk
- 3/4 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon salt and pepper
- 2 packets rice noodles I discarded the flavoring pouches
- 1 teaspoon black sesame seeds
- cilantro to garnish
For The Coconut Curry Stir Fry Shrimp
- Olive oil
- 1 cup uncooked cleaned shrimp
- 4 tablespoons full fat coconut milk
- 3/4 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- pinch of salt and pepper to taste
Instructions
- Add onion to a pan with olive oil and let saute about 7 minutes
- Then add in garlic and ginger and saute a couple of minutes
- Add in broccoli spears and mini bell peppers and saute about 3 minutes
- Add in coconut milk, garam masala, turmeric, cumin, salt and pepper and mix till well incorporated
- Meanwhile, heat each of the 2 packets of rice noodles according to package directions in the microwave and add to the veggie coconut mix
- Sprinkle on cilantro and sesame seeds and top with shrimp (if desired)
For The Coconut Curry Stir Fry Shrimp
- Saute shrimp in olive oil till slightly pink-ish (about 3 minutes)
- Add in coconut milk, garam masala, turmeric, and cumin
- Add in pinch of salt and pepper to taste and saute just a couple more minutes as shrimp is rubbery when over cooked.
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Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 29g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 466mg | Fiber: 3g | Sugar: 2g
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