Pineapple Curry

  • Special Dietary Notes

    Vegan, Gluten Free

Ingredients

PINEAPPLE CURRY
1 whole pineapple - peeled, cored, diced
2 carrots, diced (not necessary - I needed to use up)
1/2 red capsicum diced
2 red onions diced
3 tsp ROJAK CURRY
1 tbsp ginger/garlic puree (or use 1/2 tbsp finely chopped of each)
1 can coconut cream
1/4 cup water
1 tsp salt
1 tsp rice wine vinegar
2 tsp brown sugar

PAD SEE EW GREENS
2 heads broccoli broken into florets, trim and dice stalks
1 bunch broccolini, chop stalks into pieces and retain heads
1 tsp PAD SEE EW
1 tbsp LEMONGRASS GINGER EVOO
1 tbsp sweet soy sauce

Method

Pineapple Curry:

Sweat onion in small amount of hot oil, add other chopped veggies and cook for a few minutes until starting to caramelise.
Add ginger garlic and stir through, cook for a few more minutes.
Add remaining ingredients and simmer for approx 15 minutes until cream reduces slightly and veggies are tender.
Serve on rice with a side of Pad See Ew Greens

Pad See Ew Greens:

In a hot oiled pan start with your stalks and toss until browning slightly. Add heads/florets and combine.
Add a splash of water and cover for a few minutes.
Add the other ingredients and toss well for a few minutes and serve immediately

Sbmitted by Aly Brown