Creamy Coconut Vegetable Stir Fry

Ingredients

• 1/2 cup basil leaves (tighly packed)
• 1 cup cilantro (stems and leaves, tightly packed)
• 14 oz. can coconut milk
• 1 Tablespoon coconut oil (or oil of choice)
• 1/2 cup yellow onion (sliced)
• 4-5 cloves garlic (finely chopped or minced)
• 1 Tablespoon fresh ginger
• 2 cups broccoli florets
• 1 cup diced carrot
• 1 red bell pepper (diced)
• 1/4-1/2 cup vegetable stock (optional, for sauce)
• Salt and pepper (to taste)
• Rice (for serving)
• Lime wedges
• Cashews (chopped)
• Scallions (chopped)
• Additional chopped cilantro

Instructions

1. 1

   Sauce: roughly chop the herbs (stems and all!), then add them to a mini food processor or blender. Pulse a few times until coarse, then add the coconut milk and a generous pinch of kosher salt, to the food processor and pulse until the herbs and milk are fully incorporated (30 seconds to 1 minute). Set aside.

2. 2

   Heat oil in a large skillet over medium-high heat. Add the onion along with a generous pinch of salt and cook for 4-6 minutes until tender. Stir in garlic and ginger and cook for another minute until fragrant.

3. 3

   Add broccoli and carrots, with another pinch of salt, and saute for 4-5 minutes, then stir in the diced red bell pepper for 1-2 minutes.

4. 4

   Stir the coconut milk sauce in with the vegetables in the skillet and bring to a low simmer for 3-4 minutes. Add vegetable stock (or water) as needed to thin it out. Remember to add salt along the way to bring out the flavors, and finish with a squeeze of fresh lime juice.

5. 5

   Serve with rice. Garnish with chopped cashews, scallions, and cilantro, as desired.