Easy Bell Pepper and Cashew Coconut Curry Stir Fry
Bright, bold, and bursting with flavor, this Easy Bell Pepper and Cashew Coconut Curry Stir Fry is a vibrant quick dinner option that's perfect for busy weeknights or meal prep. Featuring crisp red, yellow, and green bell peppers paired with tender carrot matchsticks, this dish delivers a rainbow of nutritious veggies in every bite. The creamy coconut milk base is infused with aromatic ginger, garlic, and curry powder for a rich and mildly spiced sauce, balanced with a touch of maple syrup and a zingy splash of lime juice. Tossed with crunchy roasted cashews for texture and served over fluffy jasmine or basmati rice, this vegan stir fry comes together in just 30 minutes. It’s a satisfying, wholesome one-pan recipe that will quickly become a family favorite! Perfect for anyone looking for healthy stir fry recipes or coconut curry inspiration.
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 medium Carrot
- 0.5 cup Unsalted roasted cashews
- 1 cup Coconut milk
- 2 tablespoons Coconut oil
- 1 tablespoon Fresh ginger
- 3 Garlic cloves
- 1 tablespoon Curry powder
- 2 tablespoons Soy sauce
- 1 teaspoon Maple syrup
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Cilantro
- 2 cups Cooked jasmine or basmati rice
Instructions
Begin by washing the bell peppers and carrot thoroughly.
Slice the bell peppers into thin strips and the carrot into matchsticks or thin slices. Set aside.
Finely mince the garlic cloves and grate the fresh ginger.
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, sauté the garlic and ginger for about 1 minute, until fragrant.
Add the sliced bell peppers and carrot to the skillet and stir fry them for 5-6 minutes, until they are tender-crisp.
Stir in the curry powder, ensuring the vegetables are evenly coated.
Slowly pour in the coconut milk and stir to combine with the curry-coated vegetables.
Add the soy sauce, maple syrup, lime juice, salt, and pepper to the skillet. Stir well and cook for 2-3 minutes to let the flavors meld.
Add the unsalted roasted cashews and cook for another 1-2 minutes, allowing them to warm through.
Taste and adjust seasoning, if necessary.
Remove from heat and garnish with freshly chopped cilantro.
Serve the Bell Pepper and Cashew Coconut Curry Stir Fry over a bed of cooked jasmine or basmati rice.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4477 mg | 195% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 37.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
