Caribbean Courgette Curry with Pineapple
If you'd rather be on a sandy beach enjoying the sunshine with a Pina Colada in your hand, this is your best chance of getting there through the means of ... well, your dinner plate! A mild, but warming Vegan Caribbean Curry is full of holiday vibes both in its vibrant colours and all the holiday food flavours, including juicy pineapples and creamy coconut sauce.
Ingredients
- 130 g rice
- 100 g courgette cut into chunks
- 1 bell pepper cored and cut into chunks
- 120 g tinned pineapple chunks drained
- 1 red onion cut into 8 wedges
- ½ tablespoon curry powder
- 1 vegetable stock cube + 200 ml of water
- 100 g creamed coconut from a block chopped up, see details in the text above
- 1 lime cut into 4 wedges
- 50 g cashew nuts chopped up roughly
- 1 spring onion sliced diagonally
Instructions
- Boil your rice following instructions on the packet.
- In the meantime, heat 2 tablespoon of oil in a large frying pan. Add the onion wedges and fry for 3 minutes. Then add peppers and courgette and fry for another minute or two.
- Crumble in a stock cube, add curry powder, roughly chopped creamed coconut, lime zest (keep some to decorate) and pineapple chunks to the pan. Squeeze two lime wedges in. Pour 200ml of water in and stir well. Cook for 5 minutes on low heat stirring occasionally. The sauce should thicken slightly (if it gets too thick, just add a splash of water). Taste and adjust the seasoning.
- Once cooked, divide the rice between two bowls, top with the curry and sprinkle with cashew nuts and spring onion. Serve with an extra lime wedge!
Nutrition
Calories: 773kcalCarbohydrates: 83gProtein: 14gFat: 47gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 373mgPotassium: 807mgFiber: 5gSugar: 6gVitamin A: 195IUVitamin C: 25mgCalcium: 86mgIron: 5mg
Tried this recipe?Let us know how it was!