Pineapple-pepper-coconut curry

Ingredients for 4 servings:

• 4 bell peppers, red
• 300 ml coconut milk, thick
• 1 tsp turmeric
• 1 carnation(s)
• ½ tsp cumin powder
• ½ tsp coriander powder
• 1 tsp basil, dried
• 1 clove(s) garlic, thinly sliced
• 250 g pineapple, fresh or unsweetened from the can
• 2 tbsp peanuts, roasted, salted, coarsely chopped
• 1 tbsp coriander leaves
• chili
• salt and pepper
• some oil or ghee

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the bell peppers and cut them first into wide strips, then into larger cubes. Briefly heat the turmeric, cloves, cumin, coriander powder, and basil in a little oil or ghee until the spices are lightly fragrant. Then add the diced bell peppers and fry for a few minutes. Be careful not to overheat, as the spices burn easily. Stir in the garlic and pour in the coconut milk. Cook everything over low heat for 10 minutes. Season with salt and pepper. Finally, briefly add the pineapple and serve the curry sprinkled with fresh coriander and chopped peanuts. Basmati rice goes wonderfully with this dish; the cooking time (10 minutes) means it’s perfect to prepare while you’re cooking.