Easy Vegetable Stir Fry
This quick and easy vegetable stir fry is a mix of sautéed vegetables, coated in a simple coconut curry sauce. Ready in only 20 minutes!
Servings: 4
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 medium sweet onion , cut into 1-inch pieces
- 1 small red bell pepper , cut into 1-inch pieces
- 1 cup thinly sliced carrots
- 1 cup snap peas
- 1 tablespoon grated fresh ginger
- 2 cloves garlic , minced
- 1 1/2 teaspoons curry powder (such as Madras)
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper , to taste
- 8 ounce can pineapple chunks , drained, juice reserved
- 1 1/2 teaspoons cornstarch
- 1/2 cup light coconut milk
- cooked white rice , for serving
Instructions
- In a large nonstick pan, heat oil over medium-high.
- Add in the onion, bell pepper, carrots, and snap peas. Cook, stirring frequently, for about 3 minutes
- Toss in the ginger, garlic, curry powder, red pepper flakes, and salt and pepper to taste. Continue to cook for another 1-2 minutes until vegetables are crisp-tender.
- In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Add the mixture, along with the pineapple chunks and coconut milk to the pan. Cook for 1 minute or until thickened; stir gently.
- Spoon vegetables over cooked rice and serve right away.
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 55mg | Potassium: 387mg | Fiber: 4g | Sugar: 16g | Vitamin A: 6265IU | Vitamin C: 50mg | Calcium: 55mg | Iron: 1mg