Easy Bell Pepper And Cashew Coconut Curry Stir Fry

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.