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!
1-inch piece (2.5 cm)fresh ginger
2 tablespoons + 2 teaspoonsred curry paste
1cup or 235 mlfull-fat coconut milk
1lb or 450 gsweet potatoes
1red bell pepper
1medium sweet onion
5oz or 140 gsugar snap peas
fresh cilantro, to garnish
cauliflower rice, to serve(see notes above)
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!