Summary

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

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Instructions

1. 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.
2. Steamed jasmine or basmati rice goes well with it.