Stir-Fried Spicy Curried Vegetables with Coconut Milk

Total Time
22 min
18 min
4 min
Always stir canned coconut milk before using it to make sure the cream is mixed into the milk.


light unsweetened coconut milk


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


2 Tbsp, chopped


  1. 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. 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.

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