Coconut Curry Vegetable Stir Fry Recipe
A creamy, fragrant coconut curry vegetable stir fry bursting with flavor, ready in under 30 minutes, and entirely vegan.
Ingredients
- 2 tbsp coconut oil
- 1 onion sliced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp red curry paste vegan
- 1 can 14 oz coconut milk
- 1 tbsp soy sauce low-sodium
- 1 tbsp lime juice
- 1 cup broccoli florets
- 1 cup baby corn
- 1 carrot julienned
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup snap peas
- Fresh cilantro for garnish
- Salt to taste
- Black pepper to taste
Instructions
- Heat coconut oil in wok over medium heat. Add onion, garlic, and ginger, sauté 2 minutes until fragrant.
- Stir in curry paste, cook 1 minute to release flavors.
- Add broccoli, baby corn, carrot, bell pepper, zucchini, and snap peas. Stir fry 5–6 minutes until vegetables are tender-crisp.
- Pour in coconut milk, soy sauce, and lime juice. Stir and simmer 4–5 minutes until creamy and slightly thickened.
- Garnish with cilantro, serve hot with jasmine rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 265
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin C: 71%
- Vitamin A: 42%
- Iron: 15%
- Potassium: 18%
- Calcium: 6%
Notes and Tips
- For extra heat, add sliced chili or a dash of chili flakes.
- Use light coconut milk if you prefer a lighter version.
- Pair with quinoa or rice noodles for variety.
- Leftovers reheat beautifully—hello, next-day lunch goals.
- Add tofu or chickpeas for more protein punch.