Garlic Butter Coconut Lime Veggie Skillet
by Olivia Biermann
on Dec 2, 2020 (updated Oct 11, 2024)
We have been cooking up a storm. Its been grey, raining and gloomy and we have been creating so many yummy comfort food recipes! We have an all-star lineup ready for your holiday baking and cooking needs, and I can’t wait to share the recipes with you!
But today, I was really not feeling the golden brown, bread/baked goods/pasta vibe. I wanted something fresh, crisp and flavourful (but still warm and cozy). So, I came up with this amazing veggie stir fry with a tangy garlic coconut broth. Best served over rice but noodles or quinoa would be amazing as well! I had this for lunch with just the veggies and rice.
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Garlic Butter Coconut Lime Veggie Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings
Description
Fresh and frozen veggies are great in this flavourful, tangy garlic butter brothy stir fry.
Ingredients
- 2 tbsp vegan butter
- 2 cloves garlic
- 1 inch fresh ginger, peeled and minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cups mixed veggies (I used frozen carrots & cauliflower)
- 1 cup packed finely chopped kale
- 1 can full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar or maple syrup
- 1/2 lime
- salt to taste
- 1/2 tsp red pepper flakes
- cooked rice, for serving (if desired)
Instructions
- In a medium/large skillet over medium heat, add vegan butter. When sizzling, add the garlic and ginger and cook 3 minutes.
- Add the bell pepper, broccoli and frozen veggies. Cook 5 minutes or until veggies start to soften slightly. Add the kale and cook 1 minute, stirring constantly to wilt.
- Add coconut milk, soy sauce, brown sugar, lime juice, a pinch of salt and red pepper flakes. Stir to combine.
- Bring to a gentle simmer and cook a few minutes, stirring occasionally.
- Remove form heat and serve over rice, noodles, quinoa etc. I also like to serve with lime wedges.
With all the chopping, this will certainly take more than 5 minutes prep time. Please change it for the sake of people who don’t read all the way through before they start. Recipe looks great, though, and I am going to try it.
I made this for a party, and everyone thought it was delicious, thank you! But it did take me all morning to chop all the vegetables. Certainly not 10 minutes prep time.
This was so easy and so tasty! I made it for dinner this evening, pretty much as the recipe reads..
I will be making again.
This was so delicious and super simple to make! I did make some slight adjustments: I used ground ginger instead of fresh, I skipped the frozen veggies and added carrots, mushrooms, and chickpeas for added protein. I also added a few teaspoons of Sriracha at the end because I wanted more spice! It turned out amazing. Liv’s recipes are always so easy to adapt to your liking, which is one of the many things I love about them!