I tried several recipes and combinations thereof for a good island style curry, but did not achieve success until I ran this one by one of my tasters.  It is quick and easy, and sure to please!

Have 1 cup of roasted cashews standing by.

In a blender, have the following thoroughly blended:

• 2 Tbsp. curry powder
• 1 tsp. salt
• 1 can coconut milk (may substitute 1 cup soymilk + 1 tsp coconut flavoring)
• 1 small can pineapple in its juice (use entire can and juice)

Begin cooking:

Put 1 TB oil in a large wok or frypan

• one small onion, sliced

Sitrfry under medium-high heat until onions are translucent; add more oil or water if needed to keep from sticking to the pan.

• Sweet potatoes, sliced thinly on an angle (2 medium large or 4 small)
• Carrots, sliced thinly on an angle (2 or 3 large)

Add to onions.  Stir as they cook, keeping heat  moderate.  This will take about another 10 minutes or so. Cover for at least 5 minutes so the vegetables cooks through, making certain there is enough water in the pan so they will not stick.

Then add:

• 1-2 cups of snap peas
• 1 red and 1 yellow bell pepper, sliced in strips

Stir into vegetable mix for the last 3 or 4 minutes. Do NOT overcook, just allow them to soften slightly and heat through.

Pour the sauce from your blender over the vegetables. Stir quickly until all veggies are coated, cooked, and ready to eat!  Have some brown rice ready to complement the nutrition and texture of the vegetables. Top with the roasted cashews and serve.