Carrot, Pineapple and Pepper Curry

A delicious vegetarian curry. View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 12g Garam Masala
  • 15g Rapeseed Oil
  • 10g Ginger Puree
  • 8g Garlic Puree
  • 5g Diced Red Chillies
  • 0.25g Ground Bay Leaves
  • 100gm White Onions (cut into 10mm dice)
  • 1.5g Salt
  • 180g Peeled Carrots (cut into 20mm dice)
  • 130g Mixed Peppers (cut into 20mm dice)
  • 130g Pineapple (cut into 20mm dice)
  • 145g Coconut Milk
  • 130g Water
  • 80g Tinned Chopped Tomatoes
  • 5g Fresh Coriander (chopped)
  • 10g Lime Juice
  • 12g Cornflour
  • 8g Vegetable Stock Paste
  • 15g Whole Milk Powder
  • 100g Red Lentils


  1. Place the rapeseed oil, Garam masala, ginger puree, garlic puree, chillies, Red Lentils and ground bay leaves into a medium-sized saucepan over a low heat. Lightly fry until the spices start to release their aroma.
  2. Add the diced onions and carrots; cook until they start to soften slightly.
  3. Add the chopped tomatoes, coconut milk, water, vegetable stock paste and lime juice and simmer for a few minutes until the sauce starts to take shape.
  4. Dilute the milk powder and cornflour with a little water and then add to the sauce.
  5. Add the salt, sugar, coriander and diced pineapple. Cook until core temperature has been reached.

This recipe can be served with rice.