Sunshine Coconut Curry Stir-fry

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Amy:
Well I figured it was about time for a nice stir-fry as I walked past a head of suey choy in the grocery store that I couldn’t resist. AND little cans of bamboo shoots and water chestnuts were on sale! All that mixed with some delicious chickpeas, coconut milk, spices and quinoa and it was a lick-the-bowl-clean kind of a meal. Hearty, wholesome, satisfying.

Ingredient spotlight: Suey choy…AKA Chinese cabbage or napa cabbage. Very popular in Chinese and other Asian cuisines. It is very mild in flavour compared to boy choy and adds nice bulk to dishes such as this. Benefits of eating it? It’s high in nutrients such as vitamin C, soluble and insoluble fiber, cancer fighting antioxidants and is very low in calories!
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Ingredients:
1 tbsp oil
1 head of suey choy (or bok choy), chopped
1 onion, chopped
1-2 cloves garlic, minced
1 red pepper, chopped
1 small can of bamboo shoots (optional)
1 small can of water chestnuts, sliced
1 can of chickpeas, rinsed

1 can of full fat coconut milk
1 tsp garam marsala and curry powder
1-2 tsp hot sauce (optional)
Salt and pepper

Directions:
1. Chop all vegetables. Heat oil in a frying pan until hot and add vegetables. Note you will need a large pan for all of this! If you don’t have enough room, wait until part of the suey choy is whilted and then add in the rest!
2. Once the greens start to whilt, add in chickpeas.
3. Mix coconut milk and spices together and season as desired.
4. Once the vegetables are to your desired texture, add in the coconut milk mixture. Mix well to coat and allow it to heat up for a minute before serving.

I served this over quinoa. Makes some powerfully tasty lunches for the next day!

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2 thoughts on “Sunshine Coconut Curry Stir-fry

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