My next recipe blog is inspired by my sisters. Since both my sisters are in med school, they hardly could take care of themselves and all they ever focus on is their studies. I would rarely see them just chilling nowadays. So the normal scenario at home is either they are buried on their notes or they are not at home at all because they would rather study out somewhere just to avoid the temptation of falling asleep.
So as the older sister, all I can do to help is to cook for them and make sure they atleast eat something decent now and then. And one of my sister’s request was a brocolli and corn dish. The one I made is a very simple recipe and takes a little time to prepare. It’s one of those “I’m in a hurry but I want something healthy kind” of meal. Plus I love curry so I get to play around with curry paste in this dish. This recipe can also be done with any vegetables of your choice. And greatly paired with rice, roti, or even made into fried rice. This dish is best for students who needs their vegetables but could be done in no time! So, I hope you guys would try this out yourself and tell me what you think. Recipe requests are welcome as well. Just drop a comment below or send me a message on my Contact link.
Peace out! 🙂
Stir Fried Broccoli Corn Curry
|Serves 2|10-15 minutes|
1 cup broccoli florets
1 cup carrots, julienne
200 g baby corn, cuts
1 small onion, brunoise
1 Tbsp red curry paste, (or curry of your choice) I used the store bought curry paste for this recipe
1/2 cup water
2 Tbsp olive oil/ vegetable oil
1 Tbsp Brown sugar
Salt and Pepper to taste
1. Blanch broccoli and carrots for a minute or so in boiling water. Then quickly plunge vegetables in ice bath to stop the cooking process. ( This process is called “shocking”)
2. Heat oil in a pan and saute onions and bayleaf.
3. Add the curry paste and saute for a minute.
4. Add the corn, broccoli and carrots and stir until coated with the curry paste.
5. Now add the sugar and stir. Pour the water in the pan and let it simmer for 3 minutes.
6. Season with salt and pepper.
7. Serve with rice, roti, or as stuffing in wraps.