Easy Bell Pepper and Cashew Coconut Curry Stir Fry

Recipe by Shannon Cooks
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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