Gluten-Free Vegetable Stir-Fry With Spiced Cream Recipe

About this recipe

A hearty and flavorful vegetable stir-fry featuring broccoli, carrots, and a creamy spiced sauce. Perfect for a gluten-free dinner solution.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 400G Mlekovita Sour Cream 18%
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• - Tata Salt
• - Ktc Vegetable Oil
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Steam 2 cups of broccoli until tender, about 5 minutes, and set aside.
2. 2. Heat 2 tbsp of oil in a pan over medium heat. Add 2 diced carrots and sauté until tender, about 7 minutes. Remove and set aside.
3. 3. In the same pan, add 2 tbsp of corn starch and toast lightly for 1 minute. Gradually whisk in 1 cup of milk, stirring constantly to avoid lumps.
4. 4. Add 1/2 tsp turmeric, 1 tsp cumin powder, 1 tbsp coriander powder, and 1 1/2 tsp salt to the sauce. Cook for 3-4 minutes until thickened.
5. 5. Stir in 1/2 cup sour cream and mix well. Add the steamed broccoli and sautéed carrots to the pan, tossing to coat evenly in the sauce.
6. 6. Serve warm as a gluten-free dinner option, garnished with fresh herbs if desired.