Pineapple curry with coconut milk

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pineapple curry with coconut milk

Ingredientspineapple curry with coconut milk

  • 1 medium size sliced pineapple
  • 1 onion
  • 2 garlic gloves
  • 2 teaspoons of  mustard seeds
  • 1 teaspoon of cumin seeds
  • 2 teaspoons of madras curry
  • 200ml of EcoMil Cuisine coconut Bio
  • 3 tablespoons of olive oil

 

Recipe for 2 serves

  1. Warm the olive oil and glaze the mustard and cumin seeds during 1 minute.
  2. Add the sliced onion and brown it until it is tender.
  3. Add the garlic and the curry.
  4. Leave to caramelize a little time and add the pineapple. Mix and brown it during 5 minutes.
  5. Pour the coconut cream and some salt. Mix, boil and cover. Leave to simmer 5 minutes on low heat.
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