Easy Bell Pepper And Cashew Coconut Curry Stir Fry - cooking recipe

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)

Preparation

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.