Vegan Green Bean, Corn, Zucchini, and Coconut Stir Fry

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Vegan Green Bean, Corn, Zucchini, and Coconut Stir Fry
Serves 2-3 as a dinner 
Time: 35 minutes

Ingredients:

  • 3/4 cup grated dried unsweetened coconut
  • 1 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1 tsp turmeric (see note below)
  • 1 tsp brown mustard seeds
  • 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
  • 3 garlic cloves, crushed
  • 1/4 cup vegetable stock
  • 2 Tbsp agave syrup
  • 1/4 cup coconut milk
  • 2 Tbsp sesame oil
  • 1 1/4 tsp brown mustard seeds
  • 1 lb green beans
  • 1 1/2 cup corn kernels (frozen is fine)
  • 1 large zucchini, cut into 1/2 to 1/4 inch spears
  • 2 Tbsp vegetable oil
  • 1/8 tsp hot red pepper flakes
  • 15 to 20 fresh curry leaves (see note below)
  • 1 pound green beans, thinly sliced crosswise (1/4 inch)

Preparation:

In a small bowl, stir together coconut, cumin, coriander, cayenne, curry powder, chile, garlic, coconut milk, vegetable stock, agave,  and salt in a small bowl.

Next, heat the oil in a large, heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray – about 30 seconds. Add basil and bay leaf, covering skillet immediately as they crackle for a few seconds.

Add green beans, corn, and zucchini and cook with the lid on for 8 minutes, stirring occasionally. Add coconut mixture and cook, lid off, stirring frequently, until vegetables are tender (about 5-8 minutes). If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt, then serve over a grain of your choice (we used quinoa).

 

Notes:
Substitutions for curry leaves: Instead of curry leaves (which actually don’t taste at all like curry but get their name from the fact that they are in many curries), I used a combination of basil, lime zest, and bay leaf. In this recipe, I used:
  • 25 basil leaves, chopped
  • Zest of 1/4 a lime
  • 1 bay leaf

Substitutions for turmeric: in place of the turmeric in the original recipe, I used 2 teaspoons of curry powder. It was actually quite delicious, so if you’re a big curry fan, you could add up to another 1-2 teaspoons of curry powder. Woohoo!