Summary

Ingredients

• 500 g palm hearts
• 1 can tomatoes, chunky (400 g)
• 4 large chilli pepper (s), green, pickled
• 2 medium onion (s), red
• 4 tablespoon white wine vinegar
• 1 dash olive oil
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 2 tablespoon maple syrup
• 1 teaspoon salt
• 2 tablespoon curry powder

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Instructions

1. Drain the chili peppers, cut them open and remove the liquid from the pods. Cut the chilli peppers into small pieces. Peel the onions and cut into small cubes.
2. Fry the palm hearts in a non-stick pan and remove from the pan. Steam the chilli pieces and onion cubes with a tablespoon of olive oil in the pan until translucent. Add the tomato pieces. Season with white wine vinegar, pepper, oregano, salt and maple syrup. Add 2 tablespoons of curry powder and stir in. Cut the palm hearts into approx. 2 cm pieces, add to the sauce and simmer for approx. 5 minutes. Season again to taste, arrange and serve.