Vegetable curry with pineapple

• 0.5 onion
• 1 clove of garlic
• 1 teaspoon of coconut oil (or olive oil)
• 300 g sweet potato
• 260 g cauliflower
• 110 g fresh pineapple
• 1 teaspoon of curry powder
• 1 teaspoon of turmeric powder
• 1 teaspoon of paprika powder
• 1 teaspoon of fenugreek powder (optional)
• 1 teaspoon of chopped fresh ginger (or ground ginger)
• 200 ml coconut milk
• 200 ml water
• 1 teaspoon of agave syrup (or maple syrup)
• 2 teaspoons of salted soy sauce
• 160 g cooked chickpeas
• For the side dish:
• 120 g dry white rice
• 1 handful of cashew nuts
• 0.5 jalapeño pepper
• 2 tablespoons of chopped fresh coriander

#Spring2021

Peel and chop the onion and garlic. Wash and dice the sweet potato (leave the skin on if it’s organic). Chop the cauliflower into small florets. Cut the pineapple into small cubes.

Heat the oil in your TEFAL frying pan and add the onion and garlic. Cook on a medium heat for 2 minutes, stirring occasionally until lightly brown.

Add the diced sweet potato, curry powder, turmeric, paprika, fenugreek and ginger, then cook for 2 minutes on a medium heat.

Add the cauliflower, pineapple, coconut milk, water, agave syrup and soy sauce. Mix together and bring to the boil, then reduce on a medium heat. Leave to simmer for 15 to 20 minutes until the sweet potato is tender. If the mixture starts to dry out, add a little water while cooking. The curry should be smooth and creamy.

Add the chickpeas and cook for a further 2 minutes. Keep warm.

To accompany the curry: rinse and cook the rice in double its volume of water for around ten minutes, until it becomes soft and all the water has been absorbed.

Serve the curry hot in a bowl with rice. Garnish with cashew nuts, chopped fresh coriander and jalapeño pepper.

Tip: Children will also love this dish, just without the chilli pepper!