Pineapple Curry

Recipe Ingredients

3 tablespoons	45ml	-- almond, chips (add more if you like)
1		Bell-pepper - cut in big chunks (large)
2		Carrots - boiled (no too soft)
2		Cayenne peppers
2 tablespoons	30ml	Cinnamon - powdered
6		Whole cloves
4 tablespoons	60ml	Curry powder - (+/- to taste)
3		Garlic - minced
1 teaspoon	5ml	Ginger - minced
3 cups	711ml	Mushroom - halved
1 teaspoon	5ml	Nutmeg - grated
1 teaspoon	5ml	Oil
2 teaspoons	10ml	Onions, rough chop (large)
3 tablespoons	45ml	Peanuts - crushed
1/2 cup	118ml	Pineapple - shredded
3		Potatoes - boiled (not too
		Soft)
3 teaspoons	15ml	Salt
2 teaspoons	10ml	Sugar
4 teaspoons	20ml	Tomatoes - ripe, diced (large)
1 cup	237ml	Vegetable stock
1/2 cup	31g / 1.1oz	White flour - (for thickening)
2 cups	474ml	Yogurt

Recipe Instructions

An Indian curry with some traditional vegetables and some new-world additions. An exotic, flavorful, yogurt dish, with crunchy nuts, spice and tropical fruit.

Instructions 1) Bring vegetable stock to a boil in a wok. (yes, we like this better)

2) Add onions, tomatoes, garlic, ginger, mushrooms, bell-pepper to stock and cook until slightly soft (about 2 minutes).

3) Add curry powder, cayenne, boiled potatoes, boiled carrots and mix and cook slightly (about 3 minutes).

4) Add yogurt and mix (cook 1 minute)

5) Add cinnamon, nutmeg, clove, sugar, salt, oil and mix (cook 1 minute)

6) Add peanuts, almonds and pineapple and mix (cook 1 minute)

7) Mix slowly, being careful not to breakup big pieces of vegetables.

8) Add white flower as needed to thicken the sauce.

9) Taste and adjust flavors as needed with above ingredients

10) Cook at low heat for at least 10 minutes, longer if you can control yourself.

Serve over warm, fluffy and fragrant Basmati rice with a side of favorite bread (naan preferable).

Remove cayenne, whole cloves before serving.

Source:
Kamal's Kitchen

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