Stir-Fried Mixed Vegetables with Coconut and Curry Leaves

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A quick and vibrant vegetable stir-fry simmered in coconut milk with the distinctive flavor of fresh curry leaves. This Indian-inspired vegetarian recipe, ready in about 27 minutes, pairs mixed vegetables, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cut into 1/2-inch pieces mixed vegetables
• 1 finely chopped onion
• 2 minced cloves garlic
• 1-inch minced ginger
• 2 finely chopped green chili
• 1/4 cup fresh curry leaves
• 1/2 cup coconut milk
• 1/4 cup water
• 2 tablespoons vegetable oil
• 1/4 cup chopped cilantro
• to taste salt

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a wok over high heat. Add 1 finely chopped onion and stir-fry for 2 minutes until starting to brown.
2. Step 2: Add 2 minced garlic cloves, 1-inch minced ginger, and 2 finely chopped green chilies, and stir-fry for 1 minute until fragrant.
3. Step 3: Add 1/4 cup fresh curry leaves and stir for 30 seconds until wilted.
4. Step 4: Add 2 cups mixed vegetables and stir-fry for 5 minutes until they begin to soften but still have a slight crunch.
5. Step 5: Stir in 1/2 cup coconut milk and 1/4 cup water, then cover and simmer for 5 minutes until vegetables are tender.
6. Step 6: Season with salt to taste and simmer uncovered for 1 more minute. Stir in 1/4 cup chopped cilantro before serving.