Exotic-fruity leek curry

Ingredients for 4 servings:

• 1 can pineapple, pieces
• 1 handful of raisins
• 1 clove(s) garlic
• 2 dried chili peppers or chili powder
• 1 tsp, heaped tomato paste
• 100 g almond flakes
• 500 g minced meat, mixed
• 1 cup of cream
• 2 cup(s) rice, parboiled or basmati
• 2 tsp, heaped meat broth, instant
• 2 stalk(s) leeks
• 1 carrot(s)
• 2 tsp, heaped curry powder
• 1 few stalks of parsley, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Cut the leek into strips, the carrot into thin strips, and place the pineapple in a bowl. Cook the rice according to the package instructions. Fry the minced meat over high heat without oil. When the meat is slightly browned, add the tomato paste and carrots and fry them. Then add the chopped onions and garlic. Simmer for a while, then add the sliced ​​leek. Briefly fry the leek and deglaze with water. Continue simmering over low heat for about 10 minutes. Then add the pineapple and its juice and continue simmering. After another 5 minutes, add all the remaining ingredients and season with the granulated stock. Empty the rice into a moist cup and turn out onto a plate. Then add the finished sauce and garnish with some chopped parsley.