This Vegan Coconut Curry Vegetable Stir-Fry Recipe is a vibrant and flavorful dish that showcases a variety of fresh vegetables in a creamy coconut curry sauce. It’s a quick and easy vegan recipe that can be prepared in under 30 minutes, making it perfect for busy weeknights.
Packed with nutrients and bursting with flavor, this stir-fry is not only satisfying but also customizable with your favorite vegetables and protein options.
Quick and Easy Vegan Coconut Curry Stir-Fry
This stir-fry features a colorful mix of vegetables sautéed in a rich coconut milk and curry paste sauce. The recipe serves 4 and can be served over rice or noodles for a complete meal.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Cooked rice or noodles for serving
Instructions
- Heat the coconut oil in a large skillet or wok over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the bell pepper, broccoli, snap peas, and carrot to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Pour in the coconut milk and stir in the red curry paste and soy sauce. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld.
- Finish with lime juice and adjust seasoning if necessary.
- Serve the stir-fry over cooked rice or noodles, garnished with fresh cilantro.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 6g
- Carbohydrates: 36g
