Yellow / Golden coconut curry with pineapple and cashew nuts
Cuisine: Indian, Vegan, Vegetarian
Portionen / Serves: for 3-4 servings (with sides)
Zutaten / Ingredients
  • ½ pineapple (~400g)
  • 1 cup of cashew nuts (150g)
  • 4 carrots (~ 200g)
  • 2 celery stalks (~150g)
  • 1 leek (~150g)
  • 2 red peppers (~ 200g)
  • 1 head of broccoli (~250g)
  • 1 bunch of coriander
  • 2 cans coconut milk (800ml ~ 3+1/3 cups)
  • 5-6 tbsp curry spice blend – if you have an already ground mix you can skip step 2 – for my spice blend I've pre-roasted and ground it right before using it)
  • 1 medium sized onion (~100g)
  • 1-2 garlic cloves
  • some oil
  • salt
  • optional: 1 minced chilli (for those of you who like it a bit hotter)
  • water (to thin down)
  • 2 tbsp flour or starch (to thicken)
  • rice (ca. 300g uncooked for 4 people as a side)
  • or freshly baked naan brot (I admit I resorted to store bought naan, but it was really good)
Zubereitung / Instructions
  1. Roast the cashew nuts in a pan without adding any oil until they are golden-brown. Add them to a bowl and set aside.
  2. In the still hot pan you can now roast the curry mix. Take care not to burn it. Add the mix to a mortar and grind it to a powder.
  3. Wash and peel the vegetables and cut everything into bite-size pieces. Peel and dice the pineapple, chop the garlic and onions.
  4. Rinse the rice in cold water until it stays clear and leave it in the water until you cook it.
  5. Set all ingredients aside.
  1. Heat oil in a big pot and braise the garlic and onions lightly in it. Once they are translucent you may add the coconut milk and bring it to a boil. Once it has cooked you can turn down the heat to a minimum and add the curry spice. Stir it thoroughly and season with salt to taste.
  2. Leave it on minimum heat and prepare the veggies
  1. Cook the rice. I take that opportunity to use the ascending steam to cook my broccoli over it in a sieve (have a look how to do it). Alternatively you can cook the broccoli in boiling water yet this method saves you one pot.
  2. Sear the carrots, celery, leek and red peppers in a pan. Don't do it too long, you want to keep the crisp texture.
  3. You can now transfer all your fried veggies, the pineapple and cashews into the pot with the curry. You don't have to bring it to a boil again, you simply want to warm up the last cold ingredients.
  4. Fry the naan breads with some oil in a pan until crisp. Add the cooked rice to a bowl. Wash and roughly chop the coriander. You can either add it to the curry directly or add it as a garnish on top.
Recipe by Purple Avocado at