Main course
Curried stir-fry vegetables Vegan
Try this curried stir-fry vegetable as a side dish. Filled with spinach, cashew nuts and carrots. Ready within 20 minutes.
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Recipe curried stir-fry vegetables
Ingredients
4 persons
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Made by Véronique
Published at 2017-07-03, this recipe is for 4 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
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Preparation time
10 minutes
Time cooking
10 minutes
Total time
20 minutes
Preparation - 10 minutes
Rinse the spinach, remove any hard stems and use a salad spinner to het rid of any excess water. Rinse the mushrooms with a brush or paper kitchen towel.
Divide the mushrooms into quarts and remove the ends of the snow peas. Peel the carrots and chop into not too large pieces. Peel the red onion and garlic cloves.
Finely chop the garlic cloves and slice the red onion into (half) rings.
Finishing the curried stir-fry vegetables - 10 minutes
Heat the wok on high heat until it starts to smoke, add a few tablespoons of sesame oil and sauté the carrot and snow peas. Add the mushrooms, onion and garlic after a few minutes.
After another few minutes, also ADD the ginger, cashew nuts and curry powder. To FINISH the dish ADD the spinach in batches. SEASON with salt and serve as a side dish, for example to go with marinated pork shoulder chops.
You can also add some soy sauce to create more of a sauce so this dish can be served with rice and noodles. Enjoy!
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