Vegan.go.green
Ingredients
- 1 can sliced pineapples (not sugared)⠀
- 1 can coconut milk⠀
- 1 onion⠀
- 3 cloves of garlic ⠀
- 100g celery ⠀
- 2 tbsp raisins⠀
- 2 tbsp curry powder⠀
- 1 tsp cumin⠀
- 1 tsp turmeric⠀
- 2 tsp salt ⠀
- topping: ⠀
- coriander⠀
- chili flakes⠀
- lime ⠀
Preparation
Set up and cook your rice of choice together with some lime leaves.⠀
Cut finely onion, garlic, celery and eggplant a bit rougher.⠀
Use a tiny bit of oil and preheat a wok for a bit. Add onions and let them roast for a minute or two.⠀
Then add garlic and celery. Let everything roast together for a few minutes.⠀
Afterwards open the can of pineapples, pour the water in a glass and add the slices to the pan.⠀
When the liquid is nearly gone and the pineapples got some color move everything to the side of the wok and add the 1,5 tbsp curry powder on the spare area.⠀
Let the powder roast a bit and bring everything together then.⠀
Now bring everything in the wok to the side again, add the eggplant and the raisins with 1 tsp of salt.⠀
If it starts to stick mix all ingredients together, add 150ml of water and a bit of the pineapple juice we saved earlier.⠀
Cook until the eggplant is soft. Add more water if necessary but not too much. ⠀
Once the eggplant is deliciously tender add the coconut milk, the leftover juice, cumin, curry powder, turmeric and 1 tsp salt.⠀
Let it simmer on low heat for some minutes and then serve with fresh coriander, chili flakes and squeezed lime.⠀