Easy Bell Pepper and Cashew Coconut Curry Stir Fry |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Easy peasy stir fry recipe. Serve with couscous or rice. NOTE: You CAN add extra heat to this recipe (extra cayenne pepper or curry paste) to suit your own tastes. I have deliberately kept the flavors mild in this recipe in order to not overshadow the taste of the fresh peppers and cashews. I love spicy hot food, but sometimes a mild take on things is a nice change from my routine. You be the judge! Ingredients:
2 teaspoons olive oil |
1 medium red bell pepper, stemmed, seeded, and thinly sliced |
1 medium green bell pepper, stemmed, seeded, and thinly sliced |
1 medium yellow onion, cut into wedges |
2 garlic cloves, minced |
2 teaspoons curry powder |
1/3 cup vegetable broth |
1 cup coconut milk |
1/2 cup roasted and salted cashews (use whole cashews or halves, not pieces) |
Directions:
1. Heat oil in a wok over medium high heat.
2. Stir in peppers, onion, and garlic.
3. Cook vegetables 5 minutes or until vegetables are tinged golden brown at the edges.
4. Add curry powder, and cook for about 30 seconds.
5. Add broth; cover, and continue to cook until peppers are tender, about 4 minutes longer.
6. Add coconut milk and heat until bubbling( do not boil!).
7. Spoon curry over hot couscous or rice and sprinkle with cashews.
8. Makes 4 generous servings.
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