Stir-Fried Vegetables In Coconut Milk Recipe

The perfect vegetarian alternative to a classic stir fry, with almost 6 of your 5 a day this dish is full to the brim of tasty goodness! If you wanted to add meat you could always add prawns or chicken, but don’t forget to add the extra calories!

  • Recipe makes: 2 servings
  • Prep time:
    10 mins
  • Cook time: 10 mins
  • Calories: 441
    per serving


  • 302g broccoli
  • 112g mange tout
  • 140g frozen peas
  • 225g carrots
  • 28g mung bean sprouts
  • 1 medium onion
  • 3g garlic
  • 1 tsp olive oil
  • 1 tsp paprika
  • 284ml coconut milk


  1. Chop the onion and garlic. Thinly slice the carrot and break the broccoli into florets.
  2. Stir-fry the onion and garlic in a little olive oil with a splash of water until softened. Add the paprika and the other vegetables.
  3. Stir-fry for a few minutes before pouring in the coconut milk. Cover and allow to steam cook for a few minutes longer.

You can also add extra bits to your stir fry e.g. prawns, cooked chicken or smoked tofu cubes towards the end.

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Nutrition information per serving
Calories (kcal)441
Carbohydrate (g)30.5
Fat (g)29.4
Protein (g)14.0
Fibre (g)14.0
Alcohol (g)0.0
Fruit & Veg5.8

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