List of ingredients:
4 green onions, including green part of stems – chopped
2 cloves fresh garlic – chopped
2 tablespoons pumpkin seeds
1 large red or yellow bell pepper – chopped
1 small zucchini squash – chopped
2 tablespoons curry power
1 heaping teaspoon whole wheat flour
2 tablespoons low-sodium soy sauce
½ cup water
In large skillet, sauté green onions, garlic, and pumpkin seeds together on low heat for about 2 to 3 minutes. Add chopped bell pepper and zucchini squash and cook until tender, or about 4 to 5 minutes. While vegetables are sautéing, prepare curry sauce as follows:
In small bowl, combine curry power, whole wheat flour and soy sauce and to make a thick paste and mix until smooth. Add water and mix thoroughly.
Add curry mixture to sautéed vegetables and heat through. Add water a tablespoon at a time, if needed, for desired consistency. Serve over brown rice or quinoa. Garnish with smoked paprika, if desired. Serves 2 to 3.
Love to hear how you may have enjoyed or tweeked this stir-fry recipe. [printfriendly]