Gluten-Free Vegetable Stir-Fry Recipe

About this recipe

A vibrant and healthy dinner option featuring sautéed vegetables and aromatic spices, perfect for those seeking a gluten-free solution.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Rajah Jeera Whole Cumin Seeds
• 2 Per Pack Natoora White Onions
• 700G Alubia Blanca - Cooked Haricot Beans, 700G
• 1kg 1kg Green Pepper
• 100 G Fresh Green Peas 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Sunita Lemon Juice Organic
• - Ktc Vegetable Oil
• 180G La Favorita Tomato Sauce With Capers, 180G
• - Tata Salt
• - Chilli Powder Rajah
• 20G Thai "Hand" White Pepper Powder, 20G
• - Golden Swan White Vinegar

Instructions

1. 1. Heat 2 tbsp of oil in a pan over medium heat.
2. 2. Add 2 tsp cumin seeds and let them sizzle for 30 seconds.
3. 3. Add 1/2 cup diced onions, 1/2 cup cooked beans, 1/2 cup diced green pepper, and 1/2 cup chopped carrots. Sauté for 3-4 minutes until softened.
4. 4. Stir in 1/2 cup green peas, 1/2 cup diced tomatoes, and 2 tbsp tomato sauce. Cook for another 3 minutes.
5. 5. Season with 1 tsp salt, 1/2 tsp chili powder, and 1/4 tsp white pepper. Mix well and cook for 2 more minutes.
6. 6. Finish with 1 tbsp lemon juice and 1 tsp white vinegar. Stir and serve hot.