Pair this healthy stir fry with a hot bowl of jasmine rice for the perfect light dinner
1. In a medium sized pot over medium-high heat bring the vegetable broth to a boil.
2.
Once the broth is boiling add the onions, carrots, garlic, curry powder and ginger. Cook 3-5 minutes until the onions are soft.
3. Add 1/2 cup of the coconut milk, tamari, daikon radish, baby corn, bell peppers and water chestnuts. Cook for an additional 5 minutes. Reduce heat to medium.
4. Mix the remaining 1/2 cup of coconut milk with tapioca starch and whisk into the pot.
5. Add asparagus and maple syrup and cook for an additional 3 minutes. The mixture will thicken.
6. Remove from heat and add rice vinegar, stirring until completely incorporated.
7. Serve immediately over hot rice.
