Chayote Stovetop Dinner

Serves 4.

Ingredients:

• 1 medium chayote squash
• 1 medium red bell pepper
• 1 small onion
• 1 Tbsp vegetable oil
• 1/3 c whole raw cashews
• 1/2 c coconut milk
• 1 c garbanzo beans, cooked and drained
• 1/4 tsp turmeric
• 1/8 tsp cayenne
• 1/4 tsp salt

Directions:

1. Leaving skin on, cut chayote in half lengthwise. Remove pit. Slice each half in 1/4 inch wedges. Cut red bell pepper and onion in similar sized slices.
2. In a large skillet over medium heat, warm the oil. Add cashews and saute 1-2 minutes, or until golden brown and aromatic. Remove to a holding plate.
3. To the same skillet, add the chayote, red bell peppers and onions. Saute 5-6 minutes.
4. Add coconut milk, garbanzos, turmeric, cayenne and salt; stir. Reduce heat to low, cover and simmer 7 minutes.
5. Sprinkle with the toasted cashews and serve hot as is, or spoon over hot cooked rice.