Pineapple – Vegetable Curry in Coconut Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), halved lengthways and cut into thin wedges
- 50 g iner, finely diced
- 500 g carrot (s), rouhly diced
- 2 bell peppers, yellow, cut into bite-sized cubes
- 2 red peppers, cut into bite-sized cubes
- 1 zucchini, cut into bite-sized cubes
- 1 bunch spring onion (s), cut into 5 cm long pieces
- 1 lime (s), untreated, zest grated, juiced
- 1 pineapple, fresh, diced
- 50 g butter
- 1 tablespoon sugar
- 1 tablespoon curry
- 400 ml poultry stock
- 400 ml coconut milk
- salt
- Cayenne pepper
- possibly coriander green, finely chopped
Print Recipe
Pin Recipe Instructions
- Sauté the onions, ginger and carrots in the butter for 5 minutes while turning. Add the paprika, dust with sugar and curry. Top up with the chicken stock and coconut milk. Salt and season with cayenne pepper. Simmer gently for 8 minutes. Mix in the zucchini after 4 minutes. Just before the end of cooking, add the spring onions and pineapple. Let it boil again. Mix in the lime juice and zest; season again to taste.
- Steamed jasmine or basmati rice goes well with it.
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