Vegetable Korma Stir Fry

Vegetable Korma Stir Fry
A very simple, very healthy, inexpensive lunch or dinner.  A great one to use up leftovers or if you are trying to eat more alkaline forming foods.  I had these veggies in the fridge but you can obviously just use up what you've got or what's seasonal.  Don't be put off by the long list of ingredients - it's basically just vegetables and coconut milk and Korma seasoning!  Read the method first and you'll see how easy it is!

Serves 2-3


Coconut oil
10cm piece of root ginger, grated
1 stalk lemongrass, crushed and chopped
2 shitake mushrooms, chopped
2 carrots, chopped
Handful of mangetout
1/2 a courgette, chopped
1 leek, chopped
Handful of Green Beans (you may want to parboil before hand)
Pak choi
​Tofu or Rice noodles
Korma Spice Pot, 1 tablespoon
400ml tin coconut milk
Fresh coriander, to garnish

Heat the coconut oil in a large wok or pan.  Add in the ginger and lemongrass, stir, then add all the vegetables.  Stir fry for a couple of minutes.  Then add the coconut milk and Korma Spice.  Cook for a further 3 or 4 minutes. Then add rice noodles or tofu if you are using. Garnish with coriander or basil or both!
  • Ginger - I always keep ginger in the freezer as I can't buy this locally.  I then just grate if from frozen directly into my pan. 
  • Alkaline Forming foods - I have recently started reading up all about acid versus alkaline forming foods.  I'm pleased to say that all Spice Pots Blends are alkaline forming as they have not been processed in any way.

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