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This quick and versatile stir-fry
will accommodate most other combinations of vegetables.
Ingredients
- courgettes - 2
- spring onions - 1 medium bunch
- green beans - 115g/4 oz
- red and green pepper - 1 for
each, medium, seeded
- carrots - 2, medium
- curry leaves - 4-6
- cashew nuts - 10-12
- cumin seeds - ½ tsp
- dried red chilies - 4
- fresh mint leaves
- oil - 1 tbsp
- lemon juice - 2 tbsp
- salt - 1 tsp
Method
- Cut the courgettes, carrots,
and peppers into matchsticks, chopped the spring onions and
halved the beans, set aside.
- Heat the oil in a wok and fry
the curry leaves, dried chilies, and cumin seeds for a minutes.
- Add the vegetables and nuts
and stir. Add the lemon juice and salt. Continue to stir for 3-5
minutes.
- Place the vegetables on a dish
and garnish with fresh mint leaves. Serves 4.
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