One-Pot Spicy Vegan Curry Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• button mushrooms
  8 oz
• cilantro
  ¼ cup
• coconut milk
  1 c
• cooking oil
  1 tbsp
• curry powder
  2 tsp
• garlic
  1 clove
• lime
  1 unit
• peanuts
  2 tbsp
• ramen noodles
  1 package
• sugar
  1 tsp
• sweet thai chili sauce
  1 tbsp
• veggie pho stock concentrate
  1 packet

🍳 Cookware

• medium pot

1. 

   1

   bell pepper button mushrooms garlic lime cilantro peanuts ramen noodles coconut milk curry powder veggie pho stock concentrate sweet thai chili sauce cooking oil sugar

   bell pepper: 1 unit, button mushrooms: 8 oz, garlic: 1 clove, lime: 1 unit, cilantro: ¼ cup, peanuts: 2 tbsp, ramen noodles: 1 package, coconut milk: 1 c, curry powder: 2 tsp, veggie pho stock concentrate: 1 packet, sweet thai chili sauce: 1 tbsp, cooking oil: 1 tbsp, sugar: 1 tsp
2. 

   2

   Wash and dry produce. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice button mushrooms. Peel and mince garlic. Quarter lime. Roughly chop cilantro. Roughly chop peanuts.
3. 

   3

   Bring a medium pot of salted water to a boil. Add ramen noodles to pot. Cook, stirring occasionally, until tender ⏱️ 2 minutes . Drain and rinse noodles under cold water for at least ⏱️ 30 seconds . Toss noodles with a drizzle of oil and set aside. Keep pot for next step.
4. 

   4

   Heat a drizzle of cooking oil in empty pot over medium-high heat. Add bell pepper and mushrooms. Season with ¼ tsp salt and a pinch of black pepper. Cook, stirring occasionally, until browned and tender ⏱️ 7 minutes .
5. 

   5

   Add a drizzle of oil to pot with veggies and reduce heat to medium. Add garlic; cook, stirring, until fragrant ⏱️ 30 seconds . Stir in sweet thai chili sauce, veggie pho stock concentrate, half the coconut milk, and half the curry powder.
6. 

   6

   Stir drained noodles and ¼ tsp sugar into pot with sauce. If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated. Remove pot from heat and stir in juice from half the lime. Taste and season with salt and black pepper if needed.
7. 7

   Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.