Vegan Pineapple Korma

If you’ve been following my blog, you know I am only going to give you super easy recipes. My tiny house doesn’t have the benefit of a large kitchen or fridge. If I am going to make it, it has to be super simple, and quick. Curry is one of those things that’s fast, tasty and easy to make. Here is my vegan pineapple korma.

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Here’s what you need:
2 tbsp Korma paste (it’s in the ethnic section of your grocery store)
1 can coconut milk (yum!)
1 can pineapple chunks
4 c stir frozen fry vegetables (because I am too lazy to chop it all)
I also added a 1/2 cup broccoli florets (because we like broccoli)

Over medium heat, strain the pineapple juice into a large saucepan. Add the coconut milk and stir in the Korma paste. Stir until the sauce begins to bubble (but not boil). Add the stir-fry vegetables and broccoli. Stir until everything is warmed through. Add the pineapple at the last minute. Because pineapple has so much water in it, if you leave it in too long it will superheat and burn the heck out of your mouth. Trust me on this.

Serve over rice.

You can actually switch in and out any veggies you love. It’s an easy recipe adjust. You can also adjust the Korma to taste. Don’t be afraid to make your own curry. It is delicious!

Makes about 4 servings

For more super simple vegan recipes, check me out at FineDiningOnDiscourse.com.

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