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Chinese Vegetable Curry
Written by Cambrooke
0 minute read
Chinese Vegetable Curry & Sweet Potato Fries
For the curry:
● Glytactin BUILD 20/20 Smooth
● 1 tsp vegetable oil
● ¼ red onion, diced
● ½ carrot, sliced into batons
● ½ tsp grated ginger
● 1 clove of garlic, minced or finely diced
● 1 tsp curry powder
● ¼ tsp turmeric
● ⅛ tsp Chinese five spice
● 150ml vegetable stock
● 1 tsp tamari sauce
● ⅓ red pepper sliced
● 50g sugar snap peas
● salt to taste
● chopped coriander for serving (optional)
For the Chips:
● Frozen sweet potato fries/chips (enough for one portion)
● 1 tsp vegetable oil
● ¼ red onion, diced
● ⅓ red pepper, diced
● ¼ tsp sugar
● ½ tsp finely chopped chilli
● ½ tsp salt
● ½ tsp chinese five spice
● ⅛ tsp chilli flakes
INSTRUCTIONS
CHIPS
– Cook the sweet potato as per the instructions.
– Get a separate frying pan or wok and add the tsp of oil.
Heat on medium and when the oil is hot, add the onion, pepper, and chilli and cook until they start to caramelise (not burn), stirring often.
– Add the salt, chinese five spice, chilli flakes (if using) and sugar to the pan, stir to coat the onion, pepper, and chilli and fry for one more minute.
– Add the cooked chips to the pan, and stir to coat the chips in the spices. Turn off the heat and place onto a plate.
CURRY:
– Pour the vegetable oil in a deep frying pan or a wok and put on a medium heat. Add the chopped onions and carrot batons and cook for 3 minutes, stirring often so it doesn’t stick and burn. Add the ginger and cook for a further 2 minutes. Add the minced garlic and cook for a few seconds, again making sure not to burn the garlic.
– Add the curry powder, turmeric and the chinese five spice into the pan and mix. Cook briefly until you can smell the aromatics and then add the Smooth and give it a good stir. Pour in the vegetable stock and deglaze the pan by scraping up any bits that are stuck to the bottom.
– Add the tamari sauce and stir until everything is fully combined. Let it gently simmer uncovered for 3-5 minutes so that it thickens (or longer if you like your curry sauce quite thick).
– Put the sliced red pepper and sugar snap peas into the sauce and cook for 5 minutes longer.
– Add a pinch of salt if necessary.
– Add the curry to the plate of chips and sprinkle with some freshly chopped coriander.
Let us know what you think!
IMPORTANT: Calculate protein and Phe content of Sugar Snap Peas and Sweet Potato Fries.
