Contents
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Ingredients
- 800 g Very ripe tomatoes
- Freshly chopped chilli
- 1 Baby pineapple
- 1 Leek
- Salt and pepper
- Sugar
- 1 tsp Curry
- 1 shot Oil
- 2 tsp Starch
- 1 cup Water
Instructions
- Cut the tomatoes crosswise at the top and pour boiling water over them, then peel them and cut into small cubes. Peel the pineapple and cut it into cubes, collect the juice, we still need it! Cut the leek into thin rings.
- Briefly sauté the curry in the oil, intensifies the taste considerably, add the tomato cubes and chopped chilli - I took 1/2 yellow and 1/2 red - and continue frying, fill up with about 1 cup of water and simmer for about 15 minutes . Then puree very finely and season with the spices.
- Now mix the starch with the pineapple juice and add to the sauce, then bring the whole thing to a boil.
- Finally add the pineapple and leeks and just warm them up.
Nutrition
Serving: 100gCalories: 115kcalCarbohydrates: 13.4gProtein: 0.7gFat: 6.6g