Fruity veggie curry – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat a dark green vegetable broccoli, spinach, kale, collard greens at least three times a week. These nutritional powerhouses are packed full of vitamins such as calcium and iron. On the run or hate spinach? Try drinking your greens. I recommend Naked Juice s Green Machine its made with fruit juice as well as greens, so it tastes better than others.
Ingredients (use vegan versions):
- 1tsp paprika
- 2tsp cumi
- 1tsp coriander
- 2tsp turmeric
- 1tsp fresh chopped coriander
- soya chunks 200g
- Small tin pineapple chunks, in own juice
- 1 onion sliced, vegetable oil for frying
- 1 small tin potatoes cut into even sized pieces
- 1/4 pint soya milk (sweetened)
- 11/2 to 2 tablespoon mango chutney
Directions:
Mix together the pineapple juice and all the ground spices.
Pour over the soya chunks and cover and leave to marinate
(2 hours min, but preferably overnight)
Fry the onion in oil until softened. Add the potatoes, soya
chunks, pineapple and marinade. Simmer for 15 minutes.
Now add the milk. (if it is too runny, thicken with cor
flour). Stir in the mango chutney (& add more to taste)
Cover and heat gently for a further 10 minutes.sprinkle
with fresh coriander.
Serve on a bed of pilau rice with poppodoms.
Serves: 4
Preparation time: 25 mins
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