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Carrot, Pineapple and Pepper Curry
A delicious vegetarian curry. View our selection of vegetarian ready meals and frozen vegetables.
Portions: 4
Ingredients
- 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
Method
- 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.
- Add the diced onions and carrots; cook until they start to soften slightly.
- 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.
- Dilute the milk powder and cornflour with a little water and then add to the sauce.
- Add the salt, sugar, coriander and diced pineapple. Cook until core temperature has been reached.
This recipe can be served with rice.