Vegetarian curry with pineapple

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 1 piece(s) ginger
• 3 carrots
• 200 g mushrooms
• 2 bell peppers
• 1 zucchini
• 3 tomatoes
• 1 can pineapple chunks, drained
• 1 can coconut milk
• 1 tbsp, heaped vegetable stock
• Curry paste, yellow
• salt and pepper
• curry powder
• Cinnamon powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

We recommend using a wok or a frying pan with high sides. Chop the onions and garlic and sauté them in olive oil. Chop the carrots, mushrooms, bell peppers, zucchini, tomatoes, and ginger and add them one at a time. Add the pineapple and fry everything together. Once the vegetables have collapsed a little, deglaze with coconut milk. Rinse the can of coconut milk with a little water and a tablespoon of vegetable stock and add it to the vegetables. Let everything simmer together and season with curry paste and other spices, if desired. Serve with rice. You can add other vegetables according to taste. It’s a great way to use up leftovers.