John Myers
Vegetarian Indian Zucchini Cream Cheese Pan with Caramelized Pineapple
The perfect vegetarian indian zucchini cream cheese pan with caramelized pineapple recipe with a picture and simple step-by-step instructions.
for the caramelized pineapple:
- 2 cm Ginger
- 1 Pc. Clove of garlic
- 0,5 Pc. Red chilli pepper
- 1 tbsp Ghee or coconut oil
- 1 tsp Black mustard seeds
- 1 tsp Garam masala
- 400 g Zucchini
- 200 ml Vegetable broth
- 200 g Buko-India cream cheese
- Salt pepper
- 300 g Pineapple, diced
- 50 g Flaked almonds
- 1 tsp Coconut oil
- 1 tbsp Coconut blossom sugar, alternatively brown sugar
- Peel the onion, ginger and garlic and chop very finely. Slit the chilli peppers lengthways, remove the seeds and seeds and also chop finely.
- Heat the ghee in a large pan and fry the prepared ingredients in it. Scatter black mustard seeds and garam masala on top. Halve the zucchini lengthways and slice. Also fry briefly in the pan.
- Deglaze with vegetable stock and bring to the boil briefly. Then turn the heat down a little and melt the cream cheese in the pan while stirring. Season to taste with salt and pepper and simmer the sauce to the desired consistency.
- Heat the coconut oil in another pan (e.g. a grill pan is suitable for this) and add the diced pineapple pieces, as well as almond flakes and coconut blossom sugar. Toss in the pan for a few minutes over medium heat until the sugar is lightly caramelized and the flaked almonds are lightly browned.
- To serve, fill the zucchini vegetables into bowls and pour the caramelized pineapple over them. Rice goes well with it.
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