Travel weeks usually equal planning leftovers and take out. This week, I cleaned out the fridge for one new meal amidst all the Tupperware containers. A few remaining veggies from the last CSA delivery, a couple spoonfuls of condiments in the bottom of jars, one last handful of herbs needing to be used up. This is definitely a modifiable recipe – use what veggies you have on hand, swap the red curry paste for green, or a dried curry blend. Use almond butter and rice and parsley, if you need to. Just make sure you have a spicy, nutty sauce and a crisp rainbow of veggies. Dinner perfection!
Kitchen Sink Peanut Stir Fry
- 1 tsp coconut oil
- 1 head purple cabbage, shredded
- 2 carrots, diced
- 1 c shelled edamame
- 1 tsp red curry paste
- 1/2 c raw cashews, soaked
- 1/4 c peanut butter
- 1/4 c tamari
- 1/4 c water
- 2 T rice vinegar
- 2 T agave nectar
- 1 tsp red pepper flakes
- 2 c cooked quinoa
- 1/4 c cilantro, chopped
- Heat coconut oil in a skillet or wok over medium high heat. Add cabbage, carrots, and edamame and cook until slightly softened and brown in spots.
- In a blender, combine curry paste, cashews, peanut butter, tamari, vinegar, agave, and red pepper. Blend until smooth.
- Lower heat to medium-low and add sauce to veggie mixture. Toss to combine and heat through.
- Serve over quinoa and garnish with cilantro.
Per serving: 381 kcal, 51 g carbs, 13 g fat, 16 g protein, 633 mg sodium, 18 g sugar