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Rachael Ray's 30-Minute Healthy Recipes

Indian Curry Yogurt Veggie Stir Fry


* 2 Tbsp vegetable oil
* 1 Tbsp grated ginger root
* 1 medium onion, chopped
* 2 carrots, thinly sliced in circles
* 1 cup cauliflower florets
* 1 cup sliced green beans, cut bite sized
* 1 small sweet red bell pepper, thinly sliced
* 1/2 cup canned chick peas, rinsed and drained
* 1/2 cup raisins
* 2 Tbsp curry powder (more or less to taste)
* 1 Tbsp cumin seeds
* 1/8 tsp black pepper
* 1/2 tsp sea salt
* 1 cup plain yogurt
* 1 cup coarsely chopped cashews (or other nuts) for garnish
* rice for serving


1. In a large skillet or wok, heat oil over medium heat.
2. When skillet is hot, add the ginger and stir for 1 to 2 minutes or until fragrant.
3. Turn heat up to medium-high and add onion, carrots, cauliflower, green beans, sweet red bell pepper, and chick peas; stir and cook for 5 minutes or until veggies are just crisp-tender.
4. Add raisins, curry powder, cumin, black pepper, and salt and stir. Immediately turn heat to low, put cover on skillet, and heat for 5 minutes. Do not let vegetables get too soft - they should still have some crunch left.
5. Remove skillet from heat and stir in the yogurt until just blended.
6. Serve over hot cooked rice and sprinkle cashews or other chopped nuts on top if desired.


Some people I know think stir-frying is a difficult process. The fact is, it's one of the simplest ways to prepare a big meal quickly. Just be sure to get your wok screaming hot and everything will cook perfectly.

The trick is to clean, cut, measure and organize each ingredient before heating the wok. Then, your stir-fry will be a success. Enjoy!

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