Ingredients:
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 inch ginger, peeled and chopped
- 2 tbsp cooking oil, such as peanut oil
- 1 tsp curry powder (such as from Simply Organic)
- 14 oz can coconut milk
- 1 cup shelled edamame
- 1 cup broccoli florets, small to medium size
- 1 cup pineapple chunks
- 1 tsp salt or to taste
- 1 tbsp sugar
- 1 tsp chili powder or to taste
- 1 cup water
- 2-3 spring onions, chopped for garnishing
Method:
- Heat 1 tbsp oil in a pot over medium-high heat.
- Add onion, garlic and ginger and saute for a couple of minutes. Let it cool and then blend to smooth paste. (in our experience, blending raw onion makes the end-product taste bitter!)
- In the same pot, heat the other 1 tbsp oil and saute the onion, garlic, ginger paste for a minute.
- Add curry power and saute for a minute.
- Add coconut milk and mix well.
- Add broccoli florets, edamame, salt, sugar and cook for 3-4 minutes on medium heat.
- Add pineapple and chili powder, mix well and cook for 3-4 minutes on medium heat.
- Take off the heat, garnish with spring onions and serve with rice.
Serves: 4
Inspiration source:
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