John Myers
Contents
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Ingredients
- 2 piece Carrots
- 250 g Swiss chard
- 250 g Pineapple
- 1 piece Clove of garlic
- 30 g Ginger
- 1 tbsp Vegetable oil
- Salt to taste
- 1 tsp Curry
- 500 ml Coconut milk
- Soy sauce to taste
- 1 pack Uncle Ben's Express Curry Rice India
- Coriander for garnish
Instructions
- Peel the carrots and cut into sticks. Separate the green from the chard and cut into fine strips. Cut the chard stalks into sticks. Remove the peel and stalk from the pineapple and dice. Peel the garlic and ginger and cut into thin slices.
- Heat the oil in a wok or deep pan and fry the vegetable sticks, garlic and ginger over medium heat for about 5 minutes. Season with salt and curry. Then add the chard greens and deglaze with coconut milk and let simmer for about 3 minutes. Season coconut milk curry with soy sauce.
- Heat the rice according to the instructions on the packet and serve with the curry. If you like, you can garnish everything with fresh coriander leaves.
- Tip 4: Baby pineapple can also be used for the pineapple, it is sweeter and more aromatic.
Nutrition
Serving: 100gCalories: 54kcalCarbohydrates: 5.9gProtein: 1gFat: 2.8g
