Cafe Quarentina Presents… Curry!
So you have been locked inside. And your pantry is looking pretty bleak. Here is what I made last night, which turned out to be delicious, comforting, curry goodness. With just a few simple items — mostly from Trader Joe’s.
I have always loved curry, but sometimes they are too spicy for me to handle. The addition of pineapple and raisins take away some of the heat – but trust me, there is still a bit of zip and LOTS of flavor.
Pineapple Vegetable Coconut Curry
For this you will need:
- 1 TBS coconut oil
- 16 oz can pineapple chunks or tidbits
- 2 cooked red potatoes, diced (or — 1 1/2 -2 cups cooked rice)
- 1 pouch Trader Joe’s Jaipur Vegetables
- 1 16 oz can coconut milk
- 1/4 cup golden raisins
To Make the Curry:
- Melt coconut oil in a medium-sized heavy pot over medium heat
- open can of pineapple, drain — but keep the juice, you may need it later.
- dump the pineapple chunks into the pot, and stir to coat the pineapple. Saute over medium heat, string occasionally, until the pineapple starts to brown and carmelize.
- If pineapple starts to dry out, add some of the pineapple juice, and keep stirring.
- Add the potatoes. If you don’t have potatoes, you can use 1 1/1- 2 cups of rice instead. stir and saute for 5 minutes to brown
- Add pouch of Trader Joe’s Jaipur Veggies, stir to mix.
- Add 1 can coconut milk and golden raisins.
- Stir, and heat through.
- Ladle into bowls.
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Serves 2 generously as a main course.
Vegetarian and gluten free
I found that this kept me full for quite a while. I think it’s the coconut milk. I know… it gets a bad rap — lots of calories and tons of fat (but it’s the good ft, right?) So for this recipe, I used the reduced fat version. And, to my surprise, It was just as yummy as if I had used the full fat version.
I hope you enjoy the Soup!! Be well.
