Name: Caribbean Courgette Curry with Pineapple
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Caribbean
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); 1/2 tbsp 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)

Caribbean

Vegan

Vegetarian

Holiday

Frying pan

Boil your rice following instructions on the packet.

In the meantime, heat 2 tbsp 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!

Caribbean Courgette Curry with Pineapple

Utensils needed:

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