John Myers
Ingredients for 4 servings:
- ½ pineapple
- 1 onion(s)
- 700 g sweet potatoes
- 2 carrots
- 1 tbsp oil for frying
- 2 small zucchini
- Salt and pepper from the mill
- 1 pinch(s) of sugar
- 1 cup cream (approx. 200 g, vegan plant-based cream or coconut milk)
- curry powder
- Almond flakes
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
quick and tasty, vegetarian or vegan
Fry the pineapple cubes in a pan without fat until golden brown, transfer to a plate, and season with pepper. Roast the almond flakes in a pan without fat until golden brown, and set aside. Finely dice the onion, and roughly dice the sweet potatoes and carrots. Briefly sauté the onions in hot fat in a wok or deep pan, then add the sweet potatoes and carrots and sauté for about 2 minutes, stirring continuously. Season with salt, pepper, and a small pinch of sugar. Briefly sauté the diced zucchini. Add cream, vegan plant-based cream, or coconut milk, simmer for 10 minutes, and season with curry powder. Finally, add the pineapple, arrange on deep plates, and sprinkle with the almond flakes.
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