Stir-Fried Mixed Vegetables with Coconut and Curry Leaves

Name: Stir-Fried Mixed Vegetables with Coconut and Curry Leaves
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Indian
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

A quick and vibrant vegetable stir-fry simmered in coconut milk with the distinctive flavor of fresh curry leaves.

Cuisine: Indian

Category: Vegetarian

Prep: 15 minutes. Cook: 12 minutes.

Serves 4.

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

Instructions

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.
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.
Step 3: Add 1/4 cup fresh curry leaves and stir for 30 seconds until wilted.
Step 4: Add 2 cups mixed vegetables and stir-fry for 5 minutes until they begin to soften but still have a slight crunch.
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.
Step 6: Season with salt to taste and simmer uncovered for 1 more minute. Stir in 1/4 cup chopped cilantro before serving.