Curry Vegetable Stir Fry

There were so many vegetables in the fridge that were almost rotten but not quite yet, they were on the cusp of rotten, so I decided to make a stir fry!

Veg:
Carrots
Broccoli
Asparagus
Mushrooms
Onion
Garlic

Seasoning:
salt
pepper
cayenne pepper (fresh from the garden and dried)
paprika
garlic powder
onion powder
curry powder
tumeric
dash of cinnamon
cilantro (fresh, chopped up fine)

Other:
chicken stock
tomato juice
butter
corn starch slurry

1) So I started this off by getting my pan nice and hot, then I added some EVOO to the pan and fried my fresh cayenne peppers in the oil for a few seconds, then i added the curry powder and let that open up for a few seconds then the tumeric, then the other spices.  Let these toast up for about a minute, stirring frequently.
2) Add onion and garlic, let them join the flavor party, the oil you're using is soaking up all this wonderful flavor.  After the onions and garlic party a bit and cook a little, add your other veg minus the mushrooms, they cook super fast so near the end.  Let the vegetables meet your lovely flavored oil and other goodies for about a minute or two.  Season your new additions.
3)Add some liquid, I had some tomato juice left over from salsa, and some chicken stock, fill the pan so only half the veg is covered.  Stir.  Season. Add mushrooms. Watch.  You want  this to cook low and slow, like a braise.  You also want all those flavors to soak into the veg and all those little bits stuck at the bottom of the pan are now in your liquid = yummy yummy!  Cook until the veg is tender.
4) Now that the veg has expelled some of its liquid and the cooking liquid has reduced a little bit, it's time to thicken the sauce with some corn starch slurry.  Take about a tablespoon of corn starch and add it with a tiny bit of water (i made the mistake of adding too much water and having to wait for the water to cook off) and make alsmost a paste with it, dump it in the pan and bring to boil, then you can take it down to a simmer again.  Depending on how thick you want your sauce, you can add more or less corn starch, it's up to you.  I do find that too much corn starch and your sauce feels like a diner lemon meringue pie filling, all gelatinous and weird, not yummy yummy.  The sauce will thicken as it cools down.  At the last second, add your cilantro and stir around.

I've been experimenting with Indian flavors lately.  We have some fabulous curry powder that I am obsessed with!  More to come I promise!