Curry is a traditional Indian dish that features vegetables, sometimes with chicken or fish, cooked in a warm, spicy sauce. This hearty vegetarian curry is comfort food at its finest and will leave even meat-lovers feeling satisfied. The cauliflower and chickpea curry is cooked in a delectable coconut-flavored tomato sauce.
Oil a wok and add the seeds oil. Heat and add leek and ginger finely minced. Let it brown a few minutes. Add vegetables and mushrooms cut into strips, add sesame oil and stir well with a wooden spoon. Simmer with medium heat and add 2 cups of mushrooms water.
You can add almost any veggies you want in this dish, you are not really limited but this is how It is served most often, I like to add carrots too. It is so fast and easy, and figure friendly too!
Sprinkle fish with cornstarch. Heat 2 tbsp of oil and fry fish, when it's golden brown remove from wok. Clean wok, heat 1 tbsp of oil and fry garlic and onion about 1 minute, add celery, dried chili and tomato, stir and fry 4 minutes.
This salad is very versatile and tastes good with just about anything - meats, potatoes, pastas, pierogies, even curries! Dice up all the veggies/fruit into small cubes. Add mustard, mayo, salt and pepper and mix together.