Caribbean Vegetable Curry
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pineapple, fresh
- 0.5 ½ bunch coriander greens, finely chopped
- 1 red pepper (s), cut into strips
- 1 green pepper (s), cut into strips
- 1 chilli pepper (s), red, pitted, cut into fine strips
- 1 chilli pepper (s), green, cored, cut into fine strips
- 0.5 ½ cucumber (s), pitted, diced
- 1 bunch spring onion (s), roughly chopped
- 2 clove (s) garlic, squeezed, mashed with salt
- 200 g suar snap peas, cut in half crosswise
- 100 g bean sprouts
- 1 can corn kernels
- 1 banana (s), sliced
- 1 lime (s), juice it
- 3 tablespoon butter
- 1 tablespoon curry powder
- 0.5 teaspoon ½ turmeric
- 0.25 liter ¼ vegetable stock, organic
- 100 g coconut cream (coconut paste)
- salt and pepper
- 1 handful desiccated coconut, to serve
Print Recipe
Pin Recipe Instructions
- Heat the butter in a large saucepan.
- Gradually add the vegetables in the following order: first spring onions, cloves of garlic, chillies, peppers, then corn, sugar snap peas, bean sprouts, pineapple pieces, banana slices, cucumber. Steam, don`t let it get dark!
- Fold in the coriander leaves, add the turmeric and curry, pour in the vegetable stock. Chop up coconut paste and add. Cook the vegetables al dente.
- Salt and pepper the curry, sprinkle with desiccated coconut before serving.
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