Recipe: 10 Ingredient Curried Broccoli & Greens Stir Fry

Eating healthy is not always (read: barely ever) easy.  By the time I’m on my way home from work, I’m usually exhausted and thinking about cheese fries with giardiniera or pizza or chocolate… The list goes on.  It doesn’t help that Chicago is home to some amazing grub food (lookin’ at you, Mr. Greek’s in the West Loop).  Sadly, neither my waistline nor general health would be positively affected if I ate what I wanted all the time, so I try to come up with tasty, healthy recipes at home.

Cooking is one of my favorite ways to de-stress.  Life makes sense in the kitchen and I walk away with a finished product that is (hopefully!) tasty and from the heart.  Tweaking recipes and creating something new is always fun.  I especially enjoy cooking for my boyfriend and family, but cooking for myself allows me to test out new recipes that I can eventually make for them.

I’ve had a new bottle of S&B Oriental curry powder in my pantry for awhile, bought on a tip from the great food blog Veggie Belly.  Tonight, I made a quick, healthy stir fry of curried broccoli and power greens.  I improvised, so it’s a sort of Indian/Asian fusion.  Leafy greens are a great source of fiber, minerals, and protein, while broccoli is high in antioxidants.  But more importantly, this stir fry is delicious and uses only ten ingredients!  You can whip it up in fifteen minutes.

Ingredients (serves 1):

– 1 small head of broccoli, cut into bite-sized pieces

– 1 cup mixed power greens (baby kale, spinach, and red/green chard)

– 2 tsp S&B Oriental Curry Powder

– 2 tsp of peanut butter

– 4 tbsp of soy sauce

– 2 tsp of Sriracha sauce (omit if you don’t want this to be too spicy)

– 2 cloves garlic, minced

– Small piece of ginger, minced

– Chili sesame oil to sautee

– 1 tsp honey

– Optional: 1-2 tbsp water

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Method:

1) Sautee the garlic and ginger in the chili oil until fragrant

2) Add the broccoli and greens, sauteeing until they start to heat up

3) Add the curry powder and mix

4) Add the soy sauce and mix

5) Add peanut butter, making sure to stir until veggies are coated

6) Add honey and mix

7) At this point, if the veggies are looking a bit too thick, add 1-2 tbsp of water to thin

I paired with brown rice for a simple, healthy dinner.  If you have extra, put the mixture in a pita bread pocket for lunch the next day.

Leave a comment letting me know what you think if you try this recipe!

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