Healthy stirfries are included in many of our weight loss plans because they are easy to make, packed with nutrition, and can be modified to include your favourite spices, vegetables and nuts.
This recipe for a Spicy Cauliflower and Bean Stirfry is a great midweek meal option that takes less than half an hour to prepare and cook, making it a good one to include in your healthy eating plan when you’re short on time.
What makes this recipe such a winner is that you can substitute the vegetables for almost any other vegetable, making it a great option to use up vegetables sitting in your crisper.
Zucchini, capsicum, carrots, baby spinach leaves, broccoli and asparagus would all work well!
Ingredients:
- 1 head of cauliflower, small florets broken off and stem removed
- 15-20 green beans, trimmed and chopped
- 1 long red chilli, deseeded and finely chopped
- Half a cup of raw, unsalted cashew nuts
- 1 medium brown onion, finely sliced
- 1 clove garlic, crushed
- 1 tablespoon crushed ginger
- 1 teaspoon curry powder
- Half a teaspoon ground turmeric
- Half a teaspoon ground cumin
- 1 tablespoon coconut oil
Optional Extras:
- Replace the beans with zucchini
- Use broccoli instead of cauliflower
- Add some sliced red capsicum for added vitamin C
- Use dried chilli flakes instead of fresh chopped chilli
- Use sesame oil instead of coconut oil
Method:
- In a large wok, heat the coconut oil and gently stirfry the onion, garlic and ginger on medium heat until the onion becomes translucent and the ingredients are fragrant.
- Add the cauliflower, chilli and beans and stirfry for another 4 minutes.
- Add the cumin, turmeric, and curry powder and cook for another 5-6 minutes.
- Once the vegetables are almost cooked, add the cashew nuts and toss for a minute or two.
- Serve immediately.
Serves: 4. Calories per serve: 255
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