EASY BELL PEPPER AND CASHEW COCONUT CURRY STIR FRY
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!
Provided by Shannon Cooks
Categories Coconut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a wok over medium high heat.
- Stir in peppers, onion, and garlic.
- Cook vegetables 5 minutes or until vegetables are tinged golden brown at the edges.
- Add curry powder, and cook for about 30 seconds.
- Add broth; cover, and continue to cook until peppers are tender, about 4 minutes longer.
- Add coconut milk and heat until bubbling( do not boil!).
- Spoon curry over hot couscous or rice and sprinkle with cashews.
- Makes 4 generous servings.
Nutrition Facts : Calories 291, Fat 23.6, SaturatedFat 13.6, Sodium 149.7, Carbohydrate 18.8, Fiber 4, Sugar 8.6, Protein 5.6
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