Coconut Curry Veggie Stir Fry
Image: My Intuitive Health
Coconut Curry Veggie Stir Fry
Servings
4
Ingredients
For the Vegetable Curry
- 1 large sweet potato, cut into 1/4 cubes (small)
- 1 large onion, thinly sliced
- 1 large bell pepper, thinly sliced
- 1 tbsp curry powder
- 2 cloves of garlic, minced
- 3 tbsp red curry paste (this has a kick, use a little less if you don't want a lot of spice)
- 1 can of full-fat coconut milk
- Splash of chicken broth to thin, about 1/4-1/2 cup
- 3 tbsp peanut butter
- Pinch of salt and pepper
For the Rice
- 1 cup of brown rice
- 2.5 cups of chicken broth (or vegetable broth)
- Pinch of salt and pepper
Instructions
In a large skillet, heat oil on high. Add all the chopped veggies and sweet potato and cook for about 10 minutes until beginning to soften. Add the garlic, curry powder, and curry paste and cook for 1 minute. Add the coconut milk, broth, and simmer until the sweet potatoes are tender 20-30 minutes. Swirl in PB, salt, and pepper. *I had leftover boiled broccoli that I added in at the end. This is a perfect dish to move any leftover veggies in your fridge. If you want to make the broccoli fresh you can add it to boiling water for 5-10 minutes until aldente.
Meanwhile, cook brown rice (or grain of choice). I like to measure 2.5-3 cups of broth for every 1 cup of brown rice and cook “low and slow” (on low heat until the liquid has just been absorbed) for about 45 minutes but keep an eye on it. Season with salt and pepper.
To serve, ladle the curry over rice. Enjoy!
*This dish is very versatile. Other add ons that would be delicious would be asparagus, snap peas, tofu, shrimp, or chicken.
