Indian Stir-fry

Indian food is one of my favorite cuisines. I love all food, but I don’t think I’d ever turn down Indian food. A stir-fry is typically associated with Asian culture — specifically Chinese cuisine. India is in Asia too, but technically, it’s South Asia. So, although this stir-fry has a title that indicates it is different from your typical Chinese stir-fry, it’s all the same good food, from people on the same continent but in different regions. Instead of considering this dish a mashup of East meets West, consider it a mashup of North meets South. And I’ll pat myself on the back for creating another multi-cultural masterpiece.

Indian Stir-fry

What You’ll Need:

  • 1 can chickpeas, drained
  • 1 1/2 cups broccoli florets, finely chopped (fresh or frozen is fine; I usually go fresh with broccoli)
  • 1 cup oyster mushrooms, chopped*  (baby bella or white mushrooms can also be used)
  • 1/4 cup red onion, chopped
  • 1/4 cup yellow onion, chopped
  • 1/4 cup cilantro leaves (removed from stems)
  • 2 tsp curry powder
  • 2-3 tsp salt
  • 2 tablespoons olive oil

 

What to Do:

  1. Heat a medium-sized skillet (or wok!) over medium heat with olive oil.
  2. Once hot, add red and yellow onion to skillet and saute for approximately 2 minutes.
  3. Add entire can of chickpeas to skillet and continue to saute for another 2-3 minutes, moving ingredients around pan sporadically to avoid burning.
  4. Add broccoli and mushrooms and continue to saute. Add in curry powder and salt and stir well into stir-fry. Continue to saute for another 3-4 minutes, stirring ingredients ever so often.
  5. Saute until onions are translucent and broccoli is slightly tender.
  6. Make sure that chickpeas do not burn or become too crispy, unless that is the desired texture you are trying to achieve. Avoid this by stirring the stir-fry frequently.
  7. Remove from heat and stir cilantro into stir-fry. Transfer to a serving dish. Garnish with additional cilantro.
  8. Serve as is, over basmati rice or with naan bread.

 

*  I used oyster mushrooms because they have a great, meaty texture and I thought it would go well with a stir-fry.

 

Date Posted on Instagram: 9/22/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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