Veggie Foodie

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:

1. Heat 1 tbsp oil in a pot over medium-high heat.
2. 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!)
3. In the same pot, heat the other 1 tbsp oil and saute the onion, garlic, ginger paste for a minute.
4. Add curry power and saute for a minute.
5. Add coconut milk and mix well.
6. Add broccoli florets, edamame, salt, sugar and cook for 3-4 minutes on medium heat.
7. Add pineapple and chili powder, mix well and cook for 3-4 minutes on medium heat.
8. Take off the heat, garnish with spring onions and serve with rice.

Serves: 4

Inspiration source:

Coconut Cream Pineapple Curry