pineapple-curry

35 min

Pineapple Curry

The core of this recipe is curry, coconut milk and pineapple, while the cashews provide a nice bite and protein. The other vegetables can be adjusted to your own preference.

Ingredients

4 servings

350 g

300 g
150 g
2
1
200 g
40g

Rice (basmati)

Pineapple (canned/fairtrade)
Cashews unsalted
Carrots
Bell pepper
Sugar snaps (frozen)
Sunflower seeds

400 ml
ca. 30 g

1 TBL sp
1 tea sp
2 tea sp

1
2 cloves

Coconut milk
Ginger

Curry powder
Chilli
Turmeric

Onion
Garlic

In winter, fresh sugar snaps and green beans are often transported by air. So from September until April, it’s better to buy them frozen.

Prep

15 min

  1. Dice onion and mince garlic
  2. Mince ginger
  3. Cut pineapple into cubes
  4. Cut carrots into long slices
  5. Cut bell pepper into cubes

Cook

20 min

pan 1b

Sauté onion and carrots

medium/high heat ~3 min

Add bell pepper, sugar snaps, garlic and ginger

~4 min

pan 2

Cook rice with sunflower seeds

add sunflower seeds at the beginning ~12 min

pan 1 continued

Add curry and chilli

~1 min

Add coconut milk

bring to boil and simmer ~5 min

Add pineapple and cashews

simmer ~7 min

waves

Make it a dinner party

  • Serve with naan bread
  • Garnish with fresh coriander

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