Easy Bell Pepper and Cashew Coconut Curry Stir Fry

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“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!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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