Wildstyle vegetable curry

Ingredients for 4 servings:

• 2 zucchini, diced
• 2 bell peppers, red, diced
• 200 g sugar snap peas
• 1 can pineapple
• ½ can coconut milk
• 2 m.-sized vegetable onions
• 600 g chicken breast fillet(s) (only if needed)
• 200 ml pineapple juice
• 400 g rice (e.g. Basmati or similar), cooked, hot
• Curry powder (Madras curry)
• pepper
• Salt
• Cayenne pepper
• Paprika powder, sweet
• 1 tbsp oil, neutral (e.g. rapeseed oil)
• 1 bell pepper(s), green, diced

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

We begin by preparing the ingredients. This means cleaning the vegetables and dice them along with the pineapple (and possibly the chicken breast fillet) accordingly. One of the two onions is peeled, finely diced, and used for frying. The other is also peeled, roughly sliced ​​into half slices, and added at the end. This preserves the onion’s typical sweetness and adds a pleasant bite. Now we carefully heat the oil and add the diced onions (and the chicken breast fillet, if desired) at a moderate temperature. It’s a good idea to spread the oil evenly, as this way we can use it sparingly. Once the onions have taken on some color, we first add the zucchini and let it cook for a while. Season with salt and pepper at this point to allow some of the water to escape. Then we add the bell peppers and snow peas. It’s important to stir the vegetable mixture frequently at this point so that everything cooks evenly. Now add a little more salt. It’s important to time the vegetables until they start to soften around the edges. Now add the canned pineapple juice (you may need to add a little more) and increase the heat slightly. Season to taste with curry powder, paprika powder, and cayenne pepper. The flavor should reflect the sweetness of the pineapple and be pleasantly spicy. So be careful with the cayenne pepper! Now add the pineapple pieces. Shake the coconut milk well (but really well!) and adjust to taste. It has a very intense flavor and tends to overpower, so caution is advised here too. Simmer the mixture a little longer and then add the remaining onions. If necessary, thicken the consistency with some tomato paste from the can. If you haven’t given the vegetables too much time to soften, they’ll achieve a good consistency naturally. This will work over time; it’s a bit tricky at first. Adjust the seasoning if necessary. Serve with the rice.