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.
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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.
Make it a dinner party 🎉
Serve with naan bread and garnish with fresh coriander.
Prep
15 min
- Dice onion and mince garlic
- Mince ginger
- Cut pineapple into cubes
- Cut carrots into long slices
- Cut bell pepper into cubes
Cook
20 min
Sauté onion and carrots
medium/high heat ~3 min
Add bell pepper, sugar snaps, garlic and ginger
~4 min
Cook rice with sunflower seeds
add sunflower seeds at the beginning ~12 min
Add curry and chilli
~1 min
Add coconut milk
bring to boil and simmer ~5 min
Add pineapple and cashews
simmer ~7 min
This is a recipe from the Fork Ranger book
Ook erg lekker met diepvries mango ipv ananas.