carrot + pineapple curry
**makes 2-3 servings
Ingredients
2 tsp red curry paste ( Thai kitchen works well )
1 chopped onion
3 tbsp olive oil
2 cloves minced garlic
1 19oz can coconut milk
1 tsp chili flakes
2 carrots thinly sliced
1 19oz can pineapple halves ( I used canned pineapple in water )
salt + pepper to taste
fresh cilantro for garnish
This sweet, decadent curry is super satisfying and full of fresh ingredients. It's a quick, comforting curry that's packed with tropical flavour.
Grab a deep skillet and add olive oil, chopped onion, garlic and curry paste. Let sautΓ© on medium heat for 2-3 minutes stirring often.
Add the coconut milk, chill flakes, salt + pepper to the pan and combine. Bring to a boil, turn heat to low and let simmer for 10 minutes stirring often. Add the carrots and pineapple to the pan. Simmer for 10 minutes stirring often.
Serve over basmati rice with a large handful of chopped cilantro and warm naan bread.
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