Stir-Fried Spicy Curried Vegetables with Coconut Milk
- Total Time
- 0:22
- Prep
- 0:18
- Cook
- 0:04
- Serves
- 4
- Difficulty
- Easy
Always stir canned coconut milk before using it to make sure the cream is mixed into the milk.
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light unsweetened coconut milk⅓ cup(s)
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fat free vegetable broth4 Tbsp, (chicken broth for non-vegan/vegetarian), divided
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low sodium soy sauce1 Tbsp
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table salt1 tsp
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black pepper¼ tsp, freshly ground
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crushed red pepper flakes¼ tsp
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peanut oil2 Tbsp, or vegetable oil
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uncooked onion(s)½ medium, thinly sliced
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ginger root4 piece(s), smashed slices
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garlic clove(s)3 clove(s), medium, smashed
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uncooked cauliflower2 cup(s), small florets
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uncooked carrot(s)1 cup(s), thinly sliced
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frozen green peas1 cup(s)
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canned chickpeas1 cup(s), canned (drained and rinsed)
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curry powder1 Tbsp
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cilantro2 Tbsp, chopped
- 1. 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.
- 2. 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.