Coconut Curry Vegetable Stir-Fry

• 1 tablespoon coconut oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1 zucchini, thinly sliced
• 1 can (14 oz) coconut milk
• 2 tablespoons soy sauce or tamari
• 1 tablespoon curry powder
• 1 tablespoon sriracha (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or noodles, for serving

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add sliced onion and cook until translucent.
3. Add minced garlic and ginger, stirring for another minute until fragrant.
4. Add sliced bell peppers, broccoli florets, carrot, and zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. In a small bowl, whisk together coconut milk, soy sauce or tamari, curry powder, and sriracha (if using).
6. Pour the coconut milk mixture over the vegetables in the skillet. Stir to combine and bring to a simmer.
7. Cook for another 2-3 minutes until the sauce thickens slightly.
8. Season with salt and pepper to taste.
9. Serve the coconut curry vegetable stir-fry over cooked rice or noodles.
10. Garnish with chopped fresh cilantro before serving.