John Myers
Fruity Veggi Curry
The perfect fruity veggi curry recipe with a picture and simple step-by-step instructions.
- 250 g Pineapple fresh
- 1 Red peppers
- 1 Onion
- 2 Garlic cloves
- 180 g Bean sprouts canned drained
- 1 Can Unsweetened coconut milk, light
- 250 ml Orange juice
- 3 Kaffir lime leaves
- 1 small Chilli pepper
- 2 tbsp Curry Madras
- 2 tbsp Lime juice
- Pepper from the grinder
- 2 tsp Seasoned salt from my KB:
- 1 tbsp Agave syrup or honey
- Rapeseed oil
- Cut the pineapple, bell pepper and onion into small cubes. Finely chop the garlic. Core the chilli pepper and cut into fine rings.
- Bring coconut milk with chilli and kaffir leaves to the boil and simmer gently for 10 minutes.
- Heat the oil in a wok and fry the onion cubes in it, then add the Valless pieces and garlic. Add paprika and pineapple. Fry for about 5 minutes. Dust with curry. Then deglaze with coconut milk.
- Add orange juice and sprouts and simmer gently for 15 minutes. Season to taste with pepper, seasoned salt, lime juice and agave syrup.
- Goes well with rice!
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