Sweet potato curry with caramelized pineapple

Ingredients for 4 servings:

• 700 g sweet potatoes
• 2 carrots
• 2 zucchinis
• ½ pineapple, fresh
• 1 onion(s), red
• 250 ml coconut milk
• 1 stalk(s) spring onion(s)
• 1 piece(s) fresh ginger, about the size of a walnut
• 1 pinch(s) brown sugar
• 1 small red chili
• 50 g almond flakes
• 1 tbsp curry powder
• n. B. Salt
• 1 tbsp peanut oil
• n. B. Pepper, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

fruity, vegetarian curry

Peel half a pineapple and roughly dice it. Fry it in a non-stick pan without adding any fat until golden brown. Remove from the pan, season generously with freshly ground black pepper, and set aside. Peel the sweet potatoes and carrots, cut into approximately 1.5 cm thick cubes or slices. Finely dice the onion. Wash the zucchini thoroughly, cut into thick slices, and then halve or quarter them. Finely grate the ginger. Finely slice the chili. Heat the oil in a large pot and lightly roast the sweet potatoes and carrots, then add the zucchini and onion to create a light roasted aroma. Pour in the coconut milk, stir in the ginger and chili, and bring to a boil. Reduce the heat to low and stir in the curry powder. Meanwhile, toast the flaked almonds in a pan without any fat. Be careful, cook slowly; if it burns, it will taste bitter. Finely slice the spring onion and set both aside. Season the curry with salt, fresh black pepper, and a pinch of brown sugar. Serve in deep plates or bowls. Arrange the pineapple on top of the curry, sprinkle with the flaked almonds and spring onion rings. Serve hot.