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Stir-fried spicy curried vegetables with coconut milk

Name: Stir-fried spicy curried vegetables with coconut milk
Prep time: 18 min
Cook time: 4 min
Total time: 22 min
Yield: 4 servings
Ingredients: 0.333 cup(s) light unsweetened coconut milk; 4 Tbsp fat free vegetable broth (chicken broth for non-vegan/vegetarian), divided; 1 Tbsp low sodium soy sauce; 1 tsp table salt; 0.25 tsp black pepper freshly ground; 0.25 tsp crushed red pepper flakes; 2 Tbsp peanut oil or vegetable oil; 0.5 medium uncooked onion(s) thinly sliced; 4 piece(s) ginger root smashed slices; 3 medium clove(s) garlic clove(s) smashed; 2 cup(s) uncooked cauliflower small florets; 1 cup(s) uncooked carrot(s) thinly sliced; 1 cup(s) frozen green peas; 1 cup(s) canned chickpeas canned (drained and rinsed); 1 Tbsp curry powder; 2 Tbsp cilantro chopped

Smartpoints value per serving

Total Time

22 min

Prep

18 min

Cook

4 min

Serves

Difficulty

Easy

Stir-frying is the quick-cooking method that brings this curry dish to life in about 20 minutes. The addition of chickpeas makes this vegetarian recipe a complete meal. If you want to add an animal protein, choose cooked, cubed or shredded chicken. Stir your chicken into the skillet in the last 5-7 minutes of the cook time to simply reheat. Using coconut milk makes the curry sauce rich and slightly thick. Be sure to always stir canned coconut milk before using it to make sure the cream is mixed into the milk. Have some sriracha chile sauce on your table to amp the heat of this dish, if desired. Steamed basmati rice makes a wonderful addition to this meal.

Ingredients

light unsweetened coconut milk

⅓ cup(s)

fat free vegetable broth

4 Tbsp, (chicken broth for non-vegan/vegetarian), divided

low sodium soy sauce

1 Tbsp

table salt

1 tsp

black pepper

¼ tsp, freshly ground

crushed red pepper flakes

¼ tsp

peanut oil

2 Tbsp, or vegetable oil

uncooked onion(s)

½ medium, thinly sliced

ginger root

4 piece(s), smashed slices

garlic clove(s)

3 medium clove(s), smashed

uncooked cauliflower

2 cup(s), small florets

uncooked carrot(s)

1 cup(s), thinly sliced

frozen green peas

1 cup(s)

canned chickpeas

1 cup(s), canned (drained and rinsed)

curry powder

1 Tbsp

cilantro

2 Tbsp, chopped

Instructions

In a cup combine coconut milk, 2 Tbsp of the broth, and soy sauce. In a small dish combine curry powder, salt, pepper and red pepper flakes.
Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add onion, ginger, garlic and stir-fry 10 seconds or until fragrant. Add cauliflower, carrots, peas and chickpeas, and stir-fry 30 seconds or until just combined. Sprinkle on curry powder mixture and stir-fry 30 seconds or until curry is fragrant. Swirl in coconut milk mixture into wok, cover and cook 1 minute. Uncover, swirl in remaining 2 Tbs broth, cilantro if desired, and stir-fry 1 to 2 minutes or until vegetables are tender-crisp. Yields 1 cup per serving.

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