Fruity veggie curry
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Ingredients (use vegan versions):
- 1tsp paprika
- 2tsp cumin
- 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 corn
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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