This Coconut Curry Veggie Stir-Fry ~


This stir-fry has just enough spice to give a zip of flavor without it being too spicy. Not only is it hearty, rich, and creamy, it's also healthy! I like to use frozen veggies in this recipe to save on prep time and don't feel limited to the vegetables suggested here. This stir-fry is just as yummy with other veggies such as; cauliflower, snow peas, asparagus, or carrots, to offer a few alternatives. As always, even though it's a veggie stir-fry recipe, if you choose to add meat, you can. 




2 Tbsp coconut oil

1 yellow onion, chopped

1 bell pepper, chopped (I like to use a red bell pepper for its color, however you can use any color bell pepper)

2 cups each, frozen broccoli florets and frozen green beans

2 cloves of garlic, minced

3 cups fresh greens (I like to use a mixture of spinach, kale and collard greens)

1 (398mL) can of chickpeas, drained and rinsed

1 (398mL) can of coconut milk*

1 Tbsp each, ground curry powder and ground turmeric

1/2 tsp ground ginger

1/4 cup pine nuts




Place large skillet over med-high heat.

Add coconut oil, onions and pepper. Cook onions and pepper for about 5min or until they just begin to soften.

Next add the frozen broccoli florets, frozen green beans and minced garlic. Gently mix all the ingredients in the skillet and cover with a tight fitting lid.

Allow to cook (covered) for 5min, removing lid occasionally and gently stirring.

When the frozen veggies are nearly thawed, but not quite, add the chickpeas, coconut milk, curry powder, turmeric and ground ginger.

Gently mix so that all ingredients are well combined.

Then add the fresh greens and cover again with lid. Leave for 5min or until the greens have wilted.

Remove lid, gently stir and add the pine nuts. Cover again and allow to simmer for 3 or 4min.

Top stir-fry over a bed of cauliflower rice or a grain rice of your choice.


* For best results, use full-fat coconut milk. I like to use organic coconut milk in a BPA-FREE can. 


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