Simple Green Stir Fry

Today started of as a regular school holiday day.  No getting the kids ready for school, no constant nagging to finish their breakfast with threats of running late.  Nope, this morning was a stress free morning.  School holidays are great.  There is however the small issue of coming up with good lunch options everyday for the kids and I.  My girls hate gluten free bread so sandwiches are out.. but stir fry is in.  for lunch yesterday my 8 yr old chipmunk and I made one of my favourite quick meals, simple green stir fry.  Broccoli and cabbage are referred to as “cruciferous vegetables,” they are a rich source of vitamins and minerals—including vitamins C, E, K, and A, as well as folic acid, iron, magnesium, and fibre.  Which basically means they are super healthy and great for warding off the winter lurgy.

Here’s how we cooked ours:

Stir Fry ingredients

  • 1/4 of a Chinese cabbage (wombok), finely sliced
  • 1/2 head of small broccoli, roughly chopped
  • 100g of whole snow peas
  • 100g of vermicelli rice noodles
  • 1 tablespoon of coconut oil
  • 4 tablespoons of gluten free soy sauce
  • 1 tablespoon of crushed garlic
  • 1 tablespoon of minced ginger
  • 1 tablespoon of chili sauce (optional)
  • 1 tablespoon of brown sugarstirfry prep

Method: Rice Noodle prep

  • vermicelli rice noodles are easy to prepare, soak them in hot water for 5 mins,  drain, stir through a teaspoon of coconut oil (to stop clumping) and put aside.

Let’s Cook!

  • In a wok or large fry pan heat coconut oil on medium-high
  • add the cabbage, snow-peas and broccoli, stir fry on medium-high for 5-8 mins
  • next add the ginger and garlic and cook for 2 mins till the garlic and ginger is fragrant
  • follow with the soy sauce, chili and brown sugar, cook for a further 5 mins
  • lastly toss the rice noodles through the vegetables till the noodles are hot and the sauce is stirred through

Note: stir fry is  easy to over cook, so make sure you keep stirring

Quick and easy!  I left the chili out for the chipmunks and added it to my own later.

Health and Happiness,

Katri x


Chana Masala

Hi, it’s winter here in Tasmania and the cold has really set in.  Being gluten free and vegetarian I find my only real take out options are Indian or Thai.  I’ve recently moved out of the city so it’s almost impossible to get restaurant delivery to where I am, unless I can convince a friend to visit me for dinner and pick up the goods on the way.  I am normally intimidated by cooking curries from scratch, because of the dense combination of spices.  I have however decided it’s time to learn, because nearly all the packet curries or pastes contain fish sauce anyway.  I’m starting with Chana Masala a delightful chickpea curry, which turned out incredibly delicious.  Hint:  Make sure you soak your chickpeas overnight (or be prepared to cook them forever).  My chipmunks loved it too, we ate over a game of rummy with no complaints #winningmummy.

chana masala 1

Curry ingredients

  • 1 tablespoon of coconut oil
  • 1 tablespoon of whole cumin seeds
  • 1 brown onion (chopped)
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 1 whole green chili (roughly sliced)
  • 1 1/2 teaspoons of garam malsa
  • 1 1/2 teaspoons of ground coriander
  • 1 teaspoon of ground turmeric
  • 3/4 teaspoons of sea salt
  • 1/4 teaspoon of cayenne pepper
  • 1 400g can of whole peeled tomatoes
  • 500g of organic dried chickpeas or 2 cans of chickpeas
  • 1/2 head of cauliflower
  • 1/3 cup of water

Note: try to get organic where you can

Method: Chickpea prep (only if you are using dried chickpeas)

  • soak chickpeas over night covered in water
  • boil in water for 60mins before starting the curry or until they are soft

Let’s Cook!

  • in a large saucepan heat oil on medium heat
  • add cumin seeds and toast the seeds till they are golden and fragrant (be careful not to burn the seeds, turn down the heat if you need to)
  •  then add the onion, garlic, ginger and chili pepper, cook these for 5 mins
  • stir in the garam masala, coriander, turmeric, sea salt and cayenne pepper, cook for 2 mins
  • Add tomatoes (including the juice from the can)
  • stir the the tomatoes in breaking them apart with your wooden spoon
  • Raise the heat slightly and add the chickpeas, cauliflower and water
  • cook for 15 – 20 mins stirring regularly, allowing the onions and cauliflower to soften and the flavors to infuse.

Yum, you’re done.  Serve with rice.

health and happiness

Katri x chana masala