Description
A flavorful vegetable curry made with coconut milk and pineapple.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
- 1 cup pineapple chunks
- 1 can (400 ml) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until onion is translucent.
- Stir in curry powder and cook for 1 minute.
- Add mixed vegetables and pineapple. Cook for 5 minutes.
- Pour in coconut milk and bring to a simmer.
- Cook for 15 minutes until vegetables are tender.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan.
- Adjust spice level by adding chili powder.
- Use any seasonal vegetables of your choice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegetable curry, coconut milk, pineapple