Vegetable Stir-Fry with Tamarind and Coconut Sauce

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

A colorful medley of vegetables tossed in a tangy tamarind and creamy coconut sauce for a fresh regional-inspired stir-fry. This asian fusion-inspired vegetarian (vegetarian) ready in about 25 minutes blends coconut oil, minced garlic cloves, grated ginger root into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 4 Asian Fusion cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large wok over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tbsp grated ginger root, stir-frying for 30 seconds until fragrant but not browned.
  2. Step 2: Toss in 1 julienned carrot, 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup snap peas. Stir-fry vegetables for 4-5 minutes until crisp-tender and vibrant.
  3. Step 3: In a small bowl, whisk together 1 tbsp tamarind paste, 1/2 cup coconut milk, 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp lime juice until smooth.
  4. Step 4: Pour the tamarind-coconut sauce over the vegetables in the wok. Stir continuously for 2 minutes until the sauce thickens slightly and coats the vegetables evenly.
  5. Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro on top before serving immediately with steamed rice or noodles.

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Frequently asked questions

How long does Vegetable Stir-Fry with Tamarind and Coconut Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetable Stir-Fry with Tamarind and Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vegetable Stir-Fry with Tamarind and Coconut Sauce?

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 Vegetable Stir-Fry with Tamarind and Coconut Sauce 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.

Is Vegetable Stir-Fry with Tamarind and Coconut Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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