Vegan stir fry featuring zesty ginger and lime, with a base of coconut milk and topped with fresh basil.
Heat coconut oil in a wok over medium-low heat. Add onion and garlic, and sauté for a few minutes until fragrant. Add ginger, turmeric, chilli flakes, and salt and cook a minute longer.
Add lime juice and coconut milk to the wok and cook over medium heat until warmed.
Place carrots and celery into the wok, cover with a lid and simmer for about 5 minutes.
Add zucchini and bell peppers, cover, and cook for another few minutes.
Once vegetables are cooked to your preferred softness, add the spinach and basil and cook a minute longer.
Remove from heat and garnish with green onion and more fresh basil.
Eat as is, or pour over quinoa, rice, or a bed of greens.