Del Monte® Pineapple Vegan Curry

Preparation: 10 minutes

Cooking Time: 15-20 minutes

Serving: 6 serves

Ingredients

1 x 200g packet creamed coconut

1 tbsp vegetable oil

2 tbs red curry paste

12 lime leaves torn

2 sticks of lemon grass bashed or, if you can’t get fresh lime leaves or lemon grass you can buy dried lime leaves and lemon grass on spice racks or buy a pack of Thai herbs from most supermarkets

1 tbs soy sauce

1 x 435g can of Del Monte® Pineapple Chunks drained (reserving the juice)

1 x 400ml can of coconut milk

Half a butternut squash peeled and cut into small cubes (or for variation, you can use a block of tofu, cubed)

300ml water mixed with the pineapple juice from the can

➡️ For the garnish:

100g bean shoots or mung bean sprouts

1 small bunch coriander picked

HERE'S ALL YOU NEED TO DO:

STEP 1:

Place a pan over a low heat and grate the creamed coconut into it with the rest of the vegetable oil. It will start to toast very quickly so be ready - should it start to go brown, take off the heat.

STEP 2:

When cream has split add the curry paste and fry, stirring continuously.

STEP 3:

After a few minutes the paste should be fragrant. Add 100mls of the water/pineapple juice mix and bring to the boil. The colour will change to terracotta.

STEP 4:

Add the lemon grass and lime leaves (or the pack of Thai herbs), soy sauce and the butternut squash. Coat in the lovely sauce and cook for a few minutes.

STEP 5:

Stir well.

STEP 6:

Add the coconut milk and the rest of water and bring back to the boil.

STEP 7:

Simmer for 10-15 minutes until squash is tender. It should be quite sauce like and not too thick. Add the pineapple and stir.

STEP 8:

Top with the garnish of picked coriander and bean shoots.

STEP 9:

Serve with rice or noodles.

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