Vegan Pineapple Curry
Ready to try a curry that is inspired by summer? Try this pineapple Indian-spiced curry for a different type of curry that includes a bit of sweetness this summer.
I love this curry with naan, but you can also serve it over rice.
I had so much pineapple that I had to figure out what to do with it. I also recently obtained a lovely vintage paisley tray and exotic tablecloth that inspired a curry touched with sweetness and exotic spices that aides in our immune function and overall wellbeing.
This is an excellent and easy meal that is ready in about 30 minutes. I hope you enjoy a different type of curry!
This MCM tablecloth is available for purchase, please contact me. For more vintage items, let's connect above on the Instagram account!
Vegan Pineapple Curry
Time: 30 minutes
32 oz coconut milk (4 cups or two cans)
2 tbsp olive oil
5 garlic cloves, minced
1 onion, diced
1 carrot, diced
1 large sweet potato diced
2 cups pineapple, cubed (fresh or frozen)
1.5 cups peas, fresh or frozen
1 can chickpeas, drained and washed
1/2 cup raw cashews
1 tsp fresh ginger, minced
1 tbsp curry
1 tsp turmeric
1/2 tsp cumin
1/4 tsp coriander
1/8 tsp cinnamon
pinch of nutmeg
salt + pepper to taste
Prep the vegetables.
In a large pot, saute the garlic, ginger and onion for 3-5 minutes. Add the carrot + sweet potato and saute for an addition 3-5 minutes. Add the pineapple and sauté for another 2-3 minutes, especially if frozen it's important to saute to release the juices.
Add the spices and mix until well combined.
Add the coconut milk and peas, and simmer on low until fragrant and the sweet potatoes are thoroughly cooked. In the 2-3 minutes of cooking, add the cashews and chickpeas. Mix well and remove from heat once done.
Serve warm with rice or naan.
Let's Connect! Enjoy my other Indian-inspired recipes below!
Have you ever wondered what to do with edible flowers? There are so many options, but using them in chocolate bark is a quick-and-easy dessert that makes a perfect treat for picnics and parties.
If you want to make this vegan, be sure to use dark chocolate or a vegan-brand chocolate that does not use any milk products.
“If we could see the miracle of a single flower clearly our whole life would change.” – Buddha
How to Make Edible Flower Chocolate Bark
Prep Time 10 minutes + Cooling Time
1 bag 10-11 oz of chocolate chips
1. If you don't have a double broiler, place some water in a small pot and then place a bowl on top that you are able to pick up from the pot. Use a towel or oven mit to do this!
2. Line a pan (I used a 9-inch pie pan) with parchment paper
3. Bring the water to a simmer and then place the bowl on top.
4. Pour the chocolate chips into the bowl and use a spoon to help mix the chocolate once it melts. You may need to release steam from the pot, so at times lift the edge to release the steam.
5. Once its completely melted, pour onto the parchment paper. Use a spatula to scrape the sides of the bowl and layer the chocolate evenly on the paper. I chose to make mine a thicker layer.
6. Immediately begin adding the flowers to the chocolate in a pattern of your choice. Don't press too hard because if you do, it'll push the flowers under the chocolate.
7. Place in the refrigerator to harden, which may take one or more hours.
8. Once hardened, use a knife to cut abstract shapes of your liking.
Let's Connect! Check out my other flower recipes!
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com