Curry, coconut and pineapple – one of the best combos ever. My colourful vegan interpretation of a curry turned out to be a creamy yet refreshing dish. It can be prepared in 15 minutes and needs only a handful of ingredients. It’s fool proof. And it’s versatile: You could have it as a soup if you add more liquid or a creamy curry if you let it simmer a little bit longer. So bring some colour on your plate and impress your friends!
For approx. 4 meals
Preparation time: 15 minutes
Stuff you need:
- 1-2 tbs curry powder or paste
- 1 pkg of firm tofu
- 1 can of coconut milk (creamy, unsweetened)
- 1 pineapple, cut in slices
- 1 big onion
- Some grated ginger, salt, coconut oil
- Opional: Pomegranate seeds
- Brown rice or cous cous
Prepare your brown rice or cous cous. After that, slice the pineapple and put the slices in a fireproof bakeware. Use your oven to grill it for 15 minutes on high temperature.
In the meantime, chop the onion and the ginger and heat up a pan with a bit of coconut oil. Add the onion and ginger, cook for a few seconds, then the curry powder and immediatley after that add the coconut milk. Gently mix in the tofu. Add salt, chili or other spices according to your taste. Allow the curry to boil fully for a few seconds and then turn the heat off. Get the grilled pineapple out of the oven and cut it into smaller pieces – mix with curry. I finished it off with some pomegranate seeds for the colour 🙂
Serve with the brown rice or couscous. Goes well with Lentil Dhal with NutButterCurry.
Besides – you could also sprinkle some brown sugar and ginger on the pineapple before grilling. It will caramelise and make up for a great dessert (with some coconut icecream?).