Pineapple Curry Recipe

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1 vote | 649 views

Vegetarian

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Servings: 2
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Ingredients

  • 10-12 green beans, rinsed and sliced to finger-length; 1/2 orange pepper(hothouse), rinsed, seeded and roughly chopped, bite-size; 1/2 green peppers, rinsed, seeded and roughly chopped, bite-size; a few blanched broccoli florets; a few fresh pineapple chunks; 1 small tomato, sliced into 4 wedges; 2-3 cloves garlic, thinly sliced; 1 shallots thinly sliced, few thin slices of ginger; pinch of cumin, fennel, red chili pepper flakes, 2 tsp curry powder, salt and pepper to taste

Directions

  1. In a wok of heated oil, add in shallots and fry till slightly brown. Dish out and set aside. Use the remaining oil in the wok to toast the cumin and fennel till fragrant, then add ginger and garlic and fry till fragrant. Add half the curry powder and chili flakes and fry with the garlic and ginger. Add the green beans and peppers and fry them in the wok, mixing well. Add a little water and let the mixture simmer till vegetables turn slightly tender. Add in remaining curry powder, mix well; add in some water (3-4 tbsp), add in broccoli, pineapples and tomatoes, mix well; salt and pepper to taste, cover the wok and let it simmer for about 5 minutes. Finally, return half the shallots to the vegetables, mix well for flavors to infuse. Dish out, garnish with remaining fried shallots and serve.

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