This Vegetarian dish is a fast dish to make â€“ taking only half an hour to prepare and cook. To make sure that the Vegetables donâ€™t burn, keep them moving when stir-frying them â€“ itâ€™s a good habit even with meat so that theyâ€™ll cook evenly.
If youâ€™re creating this as a side, try serving with some freshly Grilled Pork Chops â€“ the Apple and range of Vegetables compliments the dish greatly.
To Serve 4
4tbsp Vegetable Oil
1 Garlic Clove, peeled and crushed
350g Small Leeks, trimmed and sliced
4 Sticks Green Celery, sliced
225g Courgette, sliced
1 Red Pepper, deseeded and chopped
2tbsp Medium Curry Paste
1tsp Ground Ginger
1tbsp Clear Honey
2 Green Eating Apples
50g Unsalted Cashew Nuts
Salt and Pepper
Juice of 1 Lemon
1. Heat the Oil in a large, non-stick SautÃ© pan, and cook the Garlic off for a few seconds over a medium heat, before increasing the heat, and adding the Leek, Celery, Courgette and Pepper to the pan, and cook for ten minutes, stirring throughout.
2. Add the Curry Paste to the pan, along with the Ginger, Honey and three tablespoons of Water, and stir until smooth. Make sure that all of the Vegetables are evenly coated with the flavours.
3. Roughly chop the Apples up â€“ itâ€™s personal preference for leaving the skins on. I do to give a mix of textures in the finished dish, but it is okay to remove them if you want. Add the Apple Chunks to the pan, with the Cashew Nuts and season to taste.
4. Cook for five more minutes, until the Vegetables are tender, but not soft. Squeeze the Lemon Juice, and stir one last time, before serving.
Photo Courtesy of: swanksalot