Coconut Curry Vegetables with Cashews

This coconut curry dish features vegetables and cashews for a creamy and crunchy delight with a hint of spice.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon red curry paste
• 1 can coconut milk
• 2 cups mixed vegetables (e.g., bell pepper, carrots, peas)
• 1 cup cashews, toasted
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a 9-inch skillet over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
4. Mix in the red curry paste and cook for 2 minutes, stirring constantly.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Add the mixed vegetables and cook until they are tender, about 10 minutes.
7. Stir in the toasted cashews, soy sauce, and lime juice.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro before serving.

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