Stir-Fried Mixed Vegetables with Coconut and Curry Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and vibrant vegetable stir-fry simmered in coconut milk with the distinctive flavor of fresh curry leaves. This indian-inspired vegetarian ready in about 27 minutes pairs finely chopped onion, minced cloves garlic, inch minced ginger 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.

Prep: 15 min Cook: 12 min Serves 4 Indian cuisine 120 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Stir-Fried Mixed Vegetables with Coconut and Curry Leaves take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Mixed Vegetables with Coconut and Curry Leaves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped onion from drying out.

Can I substitute ingredients in Stir-Fried Mixed Vegetables with Coconut and Curry Leaves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Mixed Vegetables with Coconut and Curry Leaves for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Mixed Vegetables with Coconut and Curry Leaves?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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