Description
A flavorful vegetable curry cooked with coconut milk and pineapple.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, bell peppers, peas)
- 1 cup coconut milk
- 1 cup pineapple chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onion and garlic. Sauté until soft.
- Stir in curry powder and cook for 1 minute.
- Add mixed vegetables and cook for 5 minutes.
- Pour in coconut milk and pineapple chunks.
- Simmer for 15 minutes until vegetables are tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spice level by adding chili.
- Use any vegetables you prefer.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable curry, coconut milk, pineapple