Potato and Pineapple Curry
Recipe type: Dinner
Cuisine: Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from about.com
  • 4 cloves garlic
  • 1⅓ cup water
  • 1 tablespoon fresh ginger, chopped (or 1 teaspoon ground ginger)
  • 2 tablespoons curry powder
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 medium potatoes, chopped
  • 1 cup pineapple, crushed
  • 1 cup coconut milk
  • 1 handful of frozen peas
  • Jasmine or Basmati rice
  • fresh cilantro (optional)
  • cashews (optional)
  1. Make rice per package instructions, set aside.
  2. In a food processor or blender, combine garlic, ginger, curry powder, soy sauce, sesame seed oil, and ⅓ cup of water. Process until smooth.
  3. In a large saucepan, heat oil over medium heat. Add the onions and potatoes. Heat until onions are translucent about 5 minutes.
  4. Add the blended curry mixture to the pot, add the remaining water and bring to a simmer. Cover and simmer for about 15 minutes or until potatoes are soft but not mushy.
  5. Gently stir in the frozen peas, pineapple, and coconut milk. Heat until warm and serve over rice.
  6. Garnish with chopped fresh cilantro and cashews.
Recipe by Cake Student at https://www.cakestudent.com/potato-pineapple-curry/