Vegetarian Red Curry Stir Fry

Name: Vegetarian Red Curry Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1-inch piece (2.5 cm) fresh ginger; 1/2 teaspoon cumin; 1/2 teaspoon Coriander; 2 tablespoons + 2 teaspoons red curry paste; 1 cup or 235 ml full-fat coconut milk; 1 tablespoon coconut oil; 1 lb or 450 g sweet potatoes; 1 red bell pepper; 1 medium sweet onion; 2 cloves garlic; 5 oz or 140 g sugar snap peas; fresh cilantro, to garnish; cauliflower rice, to serve

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
Asian

Vegetarian Red Curry Stir Fry

Maisie Perez

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Easy and wholesome Vegetarian Red Curry Stir Fry Recipe makes for a nutritious weeknight dinner ready in just 30 minutes! It's also vegan, gluten free and paleo, not to mention flavorful and easy to make!

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Ingredients

Servings

Sauce:

1-inch piece (2.5 cm) fresh ginger
1/2 teaspoon cumin
1/2 teaspoon Coriander
2 tablespoons + 2 teaspoons red curry paste
1 cup or 235 ml full-fat coconut milk

Stir fry:

1 tablespoon coconut oil
1 lb or 450 g sweet potatoes
1 red bell pepper
1 medium sweet onion
2 cloves garlic
5 oz or 140 g sugar snap peas
fresh cilantro, to garnish
cauliflower rice, to serve (see notes above)

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Instructions

Using a microplane zester, grate the ginger into a small bowl. Add the cumin, coriander, and red curry paste. Stir, then add the coconut milk and whisk until completely combined. Set aside.
Prep your veggies so they’re ready to go! Peel the sweet potatoes and cut them up into large cubes. Dice the bell pepper, the onion, and the garlic and set aside.
Heat the coconut oil in a large wok or deep skillet over medium heat. Add the sweet potatoes to the pan and toss to coat. Saute until fork-tender (but not falling apart!), about 8-10 minutes.
Turn the heat up to medium-high, and add the diced bell pepper and onion to the pan. Cook for 5 minutes more, tossing constantly.
Add the snap peas and garlic to the pan. Cook for 3-5 minutes more, tossing constantly, until all vegetables are crisp-tender and sweet potatoes are cooked through.
Remove the pan from heat, then pour the sauce into the pan. Toss to coat the vegetables, deglazing the pan with the sauce. Allow 2-3 minutes for the sauce to thicken, then serve over cauliflower rice (see notes above)! Top with chopped fresh cilantro. Enjoy!