Coconut Curry Vegetable Stir-Fry

Coconut Curry Vegetable Stir-Fry

Julia

This Coconut Curry Vegetable Stir-Fry brings together the best of Asian-inspired flavors in a naturally gluten-free dish that's as nourishing as it is delicious. Vibrant bell peppers, crisp broccoli, tender snap peas, and earthy mushrooms are quickly stir-fried to maintain their crunch, then enveloped in a luscious coconut curry sauce that's aromatic with ginger, garlic, and warming curry spices. The creamy coconut milk balances the bold curry flavors while adding richness without dairy.

Drawing inspiration from Thai and Indian cuisines, this one-pan wonder showcases how vegetables can be the star of the plate. The key to success lies in the high-heat cooking method that caramelizes the vegetables while keeping them crisp-tender, and the perfectly balanced sauce that clings to every piece. Fresh basil and a squeeze of lime juice added at the end brighten the entire dish, cutting through the richness and adding layers of complexity.

This recipe is incredibly versatile and forgiving—swap in whatever vegetables you have on hand, adjust the curry intensity to your preference, and serve it over rice, quinoa, or cauliflower rice for a complete meal. It's proof that healthy, gluten-free eating doesn't mean sacrificing flavor or satisfaction. Best of all, this colorful stir-fry comes together in under 30 minutes, making it perfect for busy weeknights when you want something wholesome and exciting.

Whether you're following a gluten-free diet, eating more plant-based meals, or simply looking for a delicious way to enjoy more vegetables, this Coconut Curry Vegetable Stir-Fry delivers on all fronts. The combination of textures, colors, and flavors makes every bite interesting, while the aromatic sauce ensures you'll be scraping the pan clean.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

27 minutes
None servings
285 calories
Fat 18.00g
Carbs 28.00g
Protein 7.00g

Ingredients

2 tbspcoconut oil
2 mediumbell peppers, sliced into strips
2 cupsbroccoli florets, cut into bite-sized pieces
1 cupsnap peas, trimmed
8 ozmushrooms, sliced
1 mediumred onion, sliced
4 clovesgarlic, minced
1 tbspfresh ginger, grated
2 tbspgluten-free curry powder
1 can (14 oz)coconut milk, full-fat
2 tbspgluten-free soy sauce or tamari
2 tbsplime juice, freshly squeezed
1 tbspmaple syrup or honey
1/2 cupfresh basil leaves, torn
1/2 tspsalt
1/4 tspred pepper flakes (optional)
1/4 cupcashews, toasted (optional)
4 pieceslime wedges, for serving (optional)

Equipment

Cutting board
measuring spoons
measuring cups
wooden spoon or spatula
chef's knife
grater
mixing bowls
large wok or deep skillet
plate for setting aside vegetables

Anti-Inflammatory Diet

Rich in anti-inflammatory ingredients like turmeric, ginger, vegetables, and coconut milk, this recipe supports reduced inflammation through its whole food, nutrient-dense composition.

Clean Eating

Perfectly aligned with clean eating principles, using whole, minimally processed ingredients like fresh vegetables, coconut milk, and whole spices with no artificial additives.

Flexitarian Diet

A perfect flexitarian meal that centers on plant-based ingredients while being adaptable and nutrient-dense, with vegetables as the primary focus and optional protein additions possible.

Gluten-Free Diet

Naturally gluten-free recipe using whole food ingredients, with gluten-free tamari and no wheat-based products, making it safe for those avoiding gluten.

Plant-Based Diet

This recipe is 100% plant-based, featuring a variety of vegetables, coconut milk, and plant proteins like cashews, making it an excellent option for those following a plant-based eating approach.

Vegan Diet

Completely vegan-friendly with no animal products, using coconut milk, vegetables, and plant-based ingredients like cashews for protein and richness.

Instructions

1

Prepare all vegetables by slicing the bell peppers into strips, cutting broccoli into bite-sized florets, trimming snap peas, slicing mushrooms, slicing red onion, mincing garlic, and grating fresh ginger. Keep them organized in separate bowls for easy stir-frying.

15 min
2

Heat a large wok or deep skillet over high heat for 1-2 minutes until very hot. Add 1 tablespoon of coconut oil and swirl to coat the pan.

2 min
3
3 min

Add the broccoli florets to the hot pan and stir-fry for 2-3 minutes until they begin to char slightly and turn bright green. Remove to a plate and set aside.

4
3 min

Add the remaining 1 tablespoon of coconut oil to the pan. Add the sliced red onion and bell peppers, stir-frying for 2-3 minutes until they soften slightly but remain crisp.

5
2 min

Add the mushrooms and snap peas to the pan and stir-fry for another 2 minutes until the mushrooms release their moisture and the snap peas are bright green.

6
1 min

Push the vegetables to the sides of the pan, creating a well in the center. Add the minced garlic and grated ginger to the center and cook for 30 seconds until fragrant, stirring constantly.

7

Add the curry powder to the center of the pan and toast for 15-20 seconds, stirring constantly to prevent burning, until the spices become aromatic.

8

Pour in the coconut milk, gluten-free soy sauce, lime juice, and maple syrup. Stir everything together, scraping up any browned bits from the bottom of the pan.

1 min
9
3 min

Return the cooked broccoli to the pan and toss all vegetables in the curry sauce. Let the sauce simmer for 2-3 minutes until it thickens slightly and coats the vegetables.

10

Taste and adjust seasoning with salt and add red pepper flakes if desired for extra heat. Remove from heat.

11

Stir in the torn fresh basil leaves, reserving a few for garnish. The residual heat will wilt the basil and release its aromatic oils.

12

Divide the stir-fry among four serving plates or bowls. Garnish with remaining basil leaves, toasted cashews if using, and serve with lime wedges on the side.

1 min

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