A vegetarian Thai dish that comes together in less than 30 minutes
This healthy curry gets its flavor from multiple spices and the core of a pineapple. "I like to place the fibrous pineapple core in the simmering curry so that the sweetness nicely offsets the heat," says cookbook author Ashton Keefe. Using frozen vegetables helps to cut down the prep time.
Ingredients
Directions
Step 1
In a large skillet, heat 2 tablespoons coconut oil over medium heat and sauté garlic, ginger, chili, lemongrass, coriander, turmeric, curry powder, salt, peppercorns, and cinnamon sticks until fragrant, about 3 minutes.
Step 2
Add stock, coconut milk, and bay leaf. Remove top and bottom of pineapple and cut along outside to remove rough layer and flesh. Add the core and save the rest for a garnish or dessert. Simmer for 10 to 15 minutes until curry is slightly thickened. Add chickpeas, tofu, squash, and broccoli and cook until vegetables are hot. Garnish with cilantro, pineapple, lime, and onion, as desired. Serve over rice.