Pineapple Coconut Curry (GF)
This rich, veggie-centric dish is sure to please your palate! Onions, garlic, cauliflower, carrots, pineapple, and green peas are simmered in vegetable broth and exotic spices before getting a splash of creamy coconut milk. Delicious!
- Basmati Rice
- Chili Powder
- Coconut Milk
- Garlic Powder
- Green Peas
- Lime Juice
- Vegetable Base
- Defrost 24 hours in refrigerator.
- Bring two cups water to a boil in a small saucepan. Add rice to water and return to boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes. Set aside.
- Heat a large, high-sided skillet over high heat. Add contents of veggie bag to skillet along with 1 cup water and bring mixture to a boil. Add spices to skillet (small cup) and stir to combine. Cover, reduce heat to medium, and cook 15 minutes or until carrots are tender.
- Uncover, stir in 1 cup coconut milk (can included separately in delivery), and continue to cook over medium/high heat 5 more minutes. Serve over hot Basmati rice.
- White Wine