Coconut, Potato, and Veggie Stir Fry

This is rather an interesting dish, one that I would never have dreamed up. It has a kind of sweetness that is a very nice surprise, and makes a nice change from the normal pace of stir fries. I love the little fingerling potatoes in here too, which really add a lot of punch to the dish. Since M is not such a big fan of the “ham”, I just had mine on the side of the plate, which made me squeal because it was so pretty. Another great stir fry. There never seems to be two of a kind with stir fries.

Sweet, Potato and “Ham” Stir Fry

Adapted from Wok
Serves 4
1-2 tbsp masaman curry paste
1 cup reduced fat coconut milk
1 tsp cinnamon
1 tsp ground cardamom
3 tbsp vegetarian oyster sauce
3 tbsp tamarind juice
1 tbsp corn starch
1 smallish onion, chopped
2 carrots, sliced
1 head broccoli florets
1 bell pepper, chopped
12 oz fingerling potatoes, boiled until tender (about 8 minutes)
3 cups vegetarian ham, chopped

Rice and almonds, to serve

Mix together the curry paste through corn starch in a small bowl. Set aside.

Heat a wok over medium high heat with a bit of water. Add the onion and carrots, and sauté for 2 minutes. Add the broccoli and bell pepper, and sauté for another 4-5 minutes. Add the potatoes and sauce, then the ham. Cook until heated through, about 1 more minute, and then serve over rice with almond slivers.