Vegetarian Coconut Stir-fry
Yield: 4 Servings Ingredients- 1 13.5 oz can full-fat coconut milk
- 1/4 cup peanut butter
- 2 Tbsp sriracha
- 1 Tbsp agave nectar
- 2 Tbsp soy sauce
- 1 clove garlic, minced
- ½ tsp ground ginger
- Squeeze of fresh lime
- Red pepper flakes (optional)
- 4-6 cups mixed vegetables
- 2 cups cooked quinoa or rice
- 1 can chickpeas, drained and rinsed
- 1 Tbsp olive oil
- In a medium bowl, whisk together coconut milk, peanut butter, sriracha, agave nectar, soy sauce, lime juice, minced garlic, and ginger. If the peanut butter needs help melting into the coconut milk, slowly heat the sauce in the microwave until smooth. Taste the sauce and adjust flavorings to your preference.
- Add 1 Tbsp olive oil in a large skillet over medium-high heat. Once hot, add the chopped vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid overcooking softer vegetables. Stir fry the vegetables only for about 1-2 minutes, or just until they begin to soften on the edges because they will cook further once the sauce is added. If using a leafy green, like spinach, wait to add it to the skillet until after the sauce has been added.
- Pour the prepared spicy coconut peanut sauce over the vegetables, stir to combine, and allow the sauce to heat through for 1-2 minutes. If you are using a leafy green, like spinach, stir it into the sauce until it has started to wilt.
- To serve, spoon the vegetables and sauce over a bowl of cooked quinoa or rice and chickpeas and toss with the vegetables and sauce until combined.
- 554 calories
- 64 g carbohydrate
- 24 g fat
- 19 g protein