Summary

Ingredients

• 0.5 ½ pineapple
• 700 g sweet potato (s)
• 1 onion (s)
• 2 carrot (s)
• 2 small zucchini
• Salt and pepper from the mill
• 1 pinch (s) sugar
• 1 packet cream or soy cream, approx. 200 g
• 1 tablespoon oil
• Almond flakes, toasted
• Curry powder

Print Recipe Pin Recipe

Instructions

1. Fry coarse pineapple cubes without fat in a pan until golden brown, place on a plate and season with pepper.
2. Finely dice the onion, roughly dice the sweet potatoes and carrots. Briefly sauté the onions in the hot fat, then add sweet potatoes and carrots and sauté for about 2 minutes while stirring. Season with salt, pepper and a pinch of sugar. Now sauté the diced zucchini briefly. Pour in the cream, simmer for 10 minutes and season with curry.
3. Finally add the pineapple, arrange on deep plates and sprinkle with the flaked almonds.