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    You are in: Home / Recipes / Easy Bell Pepper and Cashew Coconut Curry Stir Fry Recipe
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    Easy Bell Pepper and Cashew Coconut Curry Stir Fry

    Easy Bell Pepper and Cashew Coconut Curry Stir Fry. Photo by Pinot Grigio

    1/6 Photos of Easy Bell Pepper and Cashew Coconut Curry Stir Fry

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Shannon Cooks's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a wok over medium high heat.
    2. 2
      Stir in peppers, onion, and garlic.
    3. 3
      Cook vegetables 5 minutes or until vegetables are tinged golden brown at the edges.
    4. 4
      Add curry powder, and cook for about 30 seconds.
    5. 5
      Add broth; cover, and continue to cook until peppers are tender, about 4 minutes longer.
    6. 6
      Add coconut milk and heat until bubbling( do not boil!).
    7. 7
      Spoon curry over hot couscous or rice and sprinkle with cashews.
    8. 8
      Makes 4 generous servings.

    Ratings & Reviews:

    • on April 19, 2010

      35

      This looked and smelled delicious, but it was very bland, as others have commented. It tasted like it was missing something, but I don't know what. I served it over basmati rice. Don't think I'll be making this again, unfortunately.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2008

      55

      I really loved this curry/stir-fry. I left the recipe as is and I think it was quite nice. I toasted my cashews in the oven before adding and also added some simple pan fried tofu dusted with a sprinking of salt on the side and served over rice. It was the perfect meal. I will be making this again and again. Thanks for this simple yet elegant meal. I look forward to trying more of your recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2007

      55

      We enjoyed this very much, fresh and full of flavour, we dont tend to use salt or flavour enhancers, so found the recipe very good as is. It was very quickly prepared, and felt like a very exotic dish for a simple mid-week supper! Thank you Shannon, for another excellent recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Easy Bell Pepper and Cashew Coconut Curry Stir Fry

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 290.9
     
    Calories from Fat 212
    73%
    Total Fat 23.6 g
    36%
    Saturated Fat 13.5 g
    67%
    Cholesterol 0.0 mg
    0%
    Sodium 149.7 mg
    6%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.5 g
    34%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    vegetable broth

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