Vegetables and Pecan Curry

• 2 tbspns poly unsaturated oil 
• 1 cup of Pecans
• 1 medium onion, chopped
• 1 tspn curry paste or powder (more if preferred)
• 1 clove crushed garlic
• 1 tspn grated fresh ginger
• 750gms mixed fresh vegetables (mushrooms, potato, peas, pumpkin, carrots, cauliflower, zucchini, beans)

Method

Heat oil in large frying pan, add Pecans and toss over a medium heat for about 2 minutes, remove and drain on kitchen paper (DO NOT OVER BROWN). Add onion and cook for 1 minute, add curry, garlic and ginger and cook, stirring a further minute. Add prepared vegetables, stir well, cover and cook until they are tender-crisp, about 5 minutes or a little more depending on what vegetables are used. 

Return Pecans and serve immediately.

Note

If using potatoes and pumpkins, naturally the cooking time would be longer. To hasten cooking time these two vegetables should be sliced very thinly and then cut into narrow strips. Carrots should also be cut into thin strips. Broccoli and cauliflower should be cut down the stalks and then pulled apart at the heads to retain a nice shape.

Food for a Healthy Heart
Australian Natural Pecans contain No Salt, No Chemicals, No Cholesterol