Pineapple And Potato Curry with little spice cooked along with coconut milk and simmering bring the flavor of the recipe which make it more delicious. This curry recipe is both vegetarian and vegan too. Hope you like this recipe as you did like my previous recipe Veg Soup.
Ingredients For Pineapple And Potato Curry:-
Garlic – Three Cloves
Water – One-Third Cup
Ginger – One Teaspoon
Curry Powder – Two Tablespoons
Soy Sauce – Two Tablespoons
Sesame Oil – Two Tablespoons
Onion – One(chopped)
Potatoes – Four Medium
Olive Oil – Two Tablespoons
Pineapple – One Cup Chunks
Coconut Milk – One Cup
First combine the garlic, water ginger, curry powder, soy sauce and the sesame oil in a food processor and process until a smooth paste. This is your curry sauce.
Next, in a large frying pan, heat the olive oil and saute the chopped onion and the potatoes in olive oil for five to six minutes, or until the onions are soft.
Reduce the heat to medium and add in the garlic and spice curry sauce mixture and allow to simmer for fifteen to twenty minutes or until the potatoes are almost done the cooking.
Keep the pan covered and stir occasionally.
Once the potatoes are nearly tender, add in the pineapple and coconut milk, stirring to combine, and then simmer, uncovered for another five more minutes.
As the potatoes are fully cooked, remove the pan from heat so they do not continue to get over-cooked.
Serve your potato and pineapple curry over plain steamed rice.
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