Fruity Coconut Curry In Pineapple Cups
"F R U I T Y |COCONUT| C U R R Y I'm soooo in love with curry but unfortunately I have to be careful with spices because of my tummy. I hate it because I LOVE spicy dishes... So I have to come with alternatives that soothe my foodie heart, body and soul. This fruity vegetable coconut curry is spiced with fresh ginger, lemongrass, kaffir lime leaves, ground coriander and cumin, turmeric and a pinch of cinnamon. The fruitiness comes from pineapples that I partly smashed and some I left in chunks. Sweet potatoes, baby eggplant, oyster mushrooms tossed in that intense coconut curry then topped with Thai basil and toasted cashews. All served in pineapple bowls. It turned out so comforting!! And instead of the usual steamed rice, I'm serving it with soba noodles. made from 100% pure buckwheat flour, so they're gluten free as well. What are you lovelies having for dinner this Saturday evening."
-- @thehungrywarrior
Recipe Intro From thehungrywarrior

These Fruity Coconut Curry in Pineapple Cups are rich in vitamins, mineral and the quintessential healthy meal that we all strive for!


This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Serves 4

1 pineapple
1 medium size or 2 small sweet potatoes
1-2 carrots
6 baby eggplants or 1 small eggplant
1-2 pak choy
1 1/2 (15-oz.) cans coconut milk (about 1 1|2 cans)
1/2 cup vegetable broth
3-4 kaffir lime leaves
1 inch ginger, sliced
2 lemon grass stalks, beaten with the back of a knife
1 1/2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/4 tsp ground cinnamon
1-2 Tbsp soy sauce
Juice of half a lime
1 package soba noodles
Fresh thai basil
Fresh coriander
Cashews, toasted

Cut the pineapple in half and scoop out the pulp. Set the two pineapple cups aside for serving later. Take half of the pineapple, cut half in chunks and chop half finely and set aside as well.

Bring coconut milk, vegetable broth, sliced ginger, lemon grass stalks, kaffir lime leaves and all spices to a boil, reduce heat and let simmer until you are ready to add the veggies. Add the finely chopped pineapples.

Meanwhile, cut all veggies and add one after another starting with the eggplant, carrots, sweet potatoes and at the end the pak choy. Season with the fish sauce (soy sauce or salt). Let cook until veggies are cooked but still have a bite to them. Add the pineapple chunks.

While the veggies are simmering, cook the soba noodles are directed on the package, about 6 minutes. Strain and rinse. Add the lime juice, some chopped thai basil and coriander to the curry, pour into the pineapple cups, add the soba noodles to the cup and garnish with some chopped and toasted cashews and some more thai basil and coriander leaves. Serve immediately.