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Categories:
olive oil red bell pepper green bell pepper yellow onion garlic curry powder vegetable broth coconut milk cashews
Viewed: 28 - Published at: 7 years agoIngredients
- 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)
Method
- 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.
