Curry Stir Fry Over Mashed Potatoes
Equipment
- Wok
Ingredients
- mashed potatoes
- 1 tablespoon coconut oil
- zucchini diced into 1" cubes
- yellow squash diced into 1" cubes
- onion diced into 1" pieces
- red, yellow, orange, green bell peppers diced into 1" pieces
- jarred yellow curry sauce (or red, or green, if you prefer)
- salt and pepper to taste
Instructions
- Cook the mashed potatoes according to your preference.
- Heat the coconut oil at medium high heat in a large wok suitable to the amount of vegetable you're preparing.
- Once the oil is hot, add your vegetables and stir fry occasionally for about 5 minutes.
- As the vegetables begin to soften, stir them infrequently, and let them develop a little browning.
- Stir fry for no more than 10 minutes, then turn the heat to medium low.
- Pouring around the outer edges, add the jarred curry sauce and fold it into the vegetables. If the sauce is popping, lower the heat as needed. Let simmer for an additional 4-5 minutes.
- To serve, plate the mashed potatoes and add the curried vegetables and some sauce over top. Salt and pepper to taste.