A flavorful and aromatic stirfry inspired by South African curry flavors. This dish combines tender chicken or tofu with a medley of colorful vegetables and fragrant spices, all served over a bed of cooked rice.
Ingredients: 2 cups cooked rice. 1 cup diced chicken or tofu. 2 tablespoons vegetable oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon South African curry powder. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup broccoli florets. 1 cup carrots, thinly sliced. 1 cup snap peas. Salt and pepper to taste. 2 tablespoons soy sauce. 1 tablespoon lemon juice. Fresh cilantro leaves for garnish.
Instructions: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken or tofu and stir-fry until cooked through, about 5 minutes. Remove from the skillet and set aside. In the same skillet, add more oil if needed, then add the chopped onion and minced garlic. Stir-fry for 2-3 minutes until fragrant and slightly softened. Add the South African curry powder and stir-fry for another minute to toast the spices. Add the sliced red and yellow bell peppers, broccoli florets, carrots, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. Return the cooked chicken or tofu to the skillet and mix with the vegetables. Add the cooked rice to the skillet and stir-fry everything together for another 2-3 minutes, until well combined and heated through. Season with salt and pepper to taste, then drizzle soy sauce and lemon juice over the stir-fry. Toss to coat everything evenly. Remove from heat and garnish with fresh cilantro leaves. Serve hot and enjoy your South African Curry and Rice Stirfry!
Prep Time: 15 minutes
Cook Time: 20 minutes
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