
Stir-fried spicy curried vegetables with coconut milk
5
3
3
Smartpoints value per serving
Total Time
22 min
Prep
18 min
Cook
4 min
Serves
4
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