Vegetarian pineapple and carrot curry

Ingredients for 2 servings:

• 100 g carrot(s)
• 1 gr. can/n pineapple, in pieces
• ½ can coconut milk
• 3 tbsp tomato paste
• 4 tbsp, leveled curry powder
• 1 tbsp, leveled garlic powder
• 2 tbsp vegetable broth, instant
• 1 dash of lemon juice
• 100 ml pineapple juice
• Salt
• 1 pinch(s) of pepper
• 1 pinch(s) cinnamon powder
• possibly chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash, peel, and slice the carrots. Sauté them in a pan with a little olive oil. Meanwhile, drain the can of pineapple thoroughly (collect the drained pineapple juice in a container). Add the pineapple pieces to the pan with the carrots. Add 100 ml of pineapple juice and half a can (approx. 250 ml) of coconut milk. Add tomato paste, stock powder, curry powder, garlic powder, salt, and pepper. Season to taste with lemon juice and cinnamon. Spice up with chili, if desired. Simmer the ingredients for 5 minutes. Serve with rice or potatoes.