Curry Vegetable Stir-Fry

Name: Curry Vegetable Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups Mixed vegetables; ½ cup Coconut milk (full-fat); 1 tbsp Curry powder (Madras); 1 tbsp Soy sauce; 3 cloves Garlic; 1 Onion; 2 tbsp Vegetable oil

A colorful medley of cauliflower, carrots, and bell peppers in a mild Singapore-style curry-coconut sauce. Vegan, vibrant, and ready in 15 minutes.

🕐 Prep 5m🔥 Cook 10m🍽️ Serves 4🌶️ Vegan● easy⚡ 200 kcal

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Ingredients

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3 cupsMixed vegetablescauliflower florets, carrot slices, bell pepper strips

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½ cupCoconut milk (full-fat)

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1 tbspCurry powder (Madras)any medium curry blend works

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1 tbspSoy saucetamari for GF

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3 clovesGarlicminced

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1Onionsliced

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2 tbspVegetable oil

Method

Sauté Aromatics

Heat oil in a large nonstick skillet over medium heat. Add sliced onion and cook 2 minutes until softened. Add minced garlic and curry powder. Stir 30 seconds until the curry is fragrant — this blooming step releases the spices.

Cook Vegetables

Add the mixed vegetables to the skillet. Stir-fry for 3 minutes until they begin to soften but still have a bite. The cauliflower should be starting to brown at the edges.