Green capsicum/sweet bell pepper stirfry

I have been playing around with flavours and was very happy with the way this one turned out. Green capsicum/bell pepper is often overlooked for the more popular red variety but I love its earthy flavour and it married perfectly with this unconventional spice combination. 

GREEN CAPSICUM STIRFRY

4 Brazil nuts

Small-medium white onion

1 medium garlic clove

1 Tsp Coconut oil, virgin & cold-pressed

1/2 Tsp ground turmeric

1/2 Tsp sweet paprika (not hot or smoked)

1/4 Tsp ground cinnamon

Medium green capsicum/bell pepper

1 Medium carrot

2 White button mushrooms

1. Roughly chop Brazil nuts. Fry in medium frypan over medium heat for a few minutes until fragrant. Remove and set aside

2. Peel, trim and slice onion and garlic

3. Heat oil over medium heat until melted. Add spices, onion and garlic and fry, stirring occasionally

4. Trim and chop bell pepper/capsicum. Peel, trim and slice carrot and mushrooms.

5. Once onion is soft, add the rest of the vegetables and stir fry until mushrooms are soft

6. Remove from heat, tip onto a plate and sprinkle with toasted Brazil nuts

Enjoy ❤️

Ingredient information (based on advice by SIGHI)

- Garlic is rated 1 but is generally when cooked and in small amounts

-  White button mushrooms are the only low rated mushroom, with a rating of 1

- All other ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms