Curry Stir-Fry Recipe
- 1 tablespoon vegetable oil, or to taste
- 1/4 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon curry powder, or to taste
- 1/4 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 cup chopped asparagus
- 1/2 cup broccoli florets
- 2 tablespoons water
- 3 1/2 ounces uncooked medium shrimp, peeled and deveined
- Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
- Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
- Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
