Summary

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

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Instructions

1. Heat the butter in a large saucepan.
2. 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!
3. 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.
4. Salt and pepper the curry, sprinkle with desiccated coconut before serving.