Belly Full · by Amy Flanigan★ 5.0 (17)
Easy Vegetable Stir Fry
NUTRITION · PER SERVING15M COOK
CAL 20%·PRO 13%
CARBS 74G74% OF CAL
3G FIBER0G ADDED16G INTRINSIC55G OTHER16G TOTAL SUGAR
FAT 7G17% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetable stir-fry with bell peppers, carrots, snap peas, and pineapple in a coconut curry sauce. Ready in 20 minutes, it's a flavorful, vegetarian meal.
mainthaistir frybowl🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tablespoons vegetable oil
- 1 medium sweet onion (, cut into 1-inch pieces)
- 1 small red bell pepper (, cut into 1-inch pieces)
- 1 cup thinly sliced carrots
- 1 cup snap peas
- 1 tablespoon grated fresh ginger
- 2 cloves garlic (, minced)
- 1 1/2 teaspoons curry powder ((such as Madras))
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper (, to taste)
- 8 ounce can pineapple chunks (, drained, juice reserved)
- 1 1/2 teaspoons cornstarch
- 1/2 cup light coconut milk
- cooked white rice (, for serving)
At a glance
PER SERVING · TIME 15M
CAL 20%·PRO 13%
CARBS 74G74% OF CAL
3G FIBER0G ADDED16G INTRINSIC55G OTHER16G TOTAL SUGAR
FAT 7G17% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 225mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 387mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.