2 cup broccoli florets
1 cup sliced green beans
2 Tbsp MCT Oil
1/2 tsp yellow or black mustard seeds
1 onion, chopped
2 cloves garlic, crushed
2 large potatoes, diced and cooked
1 cup sweet corn kernels
1 celery stalk, sliced
1 red capsicum, sliced
1 tsp garam masala
1 pinch of cayenne pepper
Steam broccoli and green beans for 2 minutes. Heat the oil in a wok until very hot.
Add mustard seeds. Cook until they begin to ‘pop’. Add onion and garlic. Sauté for
3 minutes. Add potatoes, sweet corn, celery, capsicum, broccoli and beans.
Reduce heat and stir-fry for 5 minutes. Stir in garam marsala and cayenne pepper.
Serve immediately.
1 cup sliced green beans
2 Tbsp MCT Oil
1/2 tsp yellow or black mustard seeds
1 onion, chopped
2 cloves garlic, crushed
2 large potatoes, diced and cooked
1 cup sweet corn kernels
1 celery stalk, sliced
1 red capsicum, sliced
1 tsp garam masala
1 pinch of cayenne pepper
Steam broccoli and green beans for 2 minutes. Heat the oil in a wok until very hot.
Add mustard seeds. Cook until they begin to ‘pop’. Add onion and garlic. Sauté for
3 minutes. Add potatoes, sweet corn, celery, capsicum, broccoli and beans.
Reduce heat and stir-fry for 5 minutes. Stir in garam marsala and cayenne pepper.
Serve immediately.
Little Leakers
Kashmiri Potato Stir-Fry
