Pineapple curry

Ingredients for 4 servings:

• 1 pineapple
• 250 ml coconut milk
• 1 onion(s)
• 1 tbsp curry powder
• 2 tbsp oil
• some cumin, ground
• some coriander, crushed
• some salt and pepper
• 300 g rice
• possibly chili pepper(s), fresh or dried
• possibly peas, young
• possibly turmeric
• possibly pepper(s), yellow

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sounds weird, tastes great

Cook the rice according to the package instructions. Chop the onion and pineapple into small pieces. Peel the pineapple, cut off the hard core, and dice it. The pieces should be about 1 cm in size. Heat the oil in a large pan. Sauté the onion and pineapple until crisp. Once the pineapple has taken on some color, deglaze with the coconut milk, add the spices, and simmer until it reaches a nice, creamy consistency. You can omit the curry mix if you don’t want to use a pre-mixed one. Then add a little turmeric. Season the sauce to your taste with chili. If you like, you can also add peas or bell peppers while frying.