| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg2, Vegetarian |
6 |
Servings |
INGREDIENTS
| 12 |
|
Fresh pineapple, griddled or |
|
|
char-grilled |
| 3 |
|
Sweet potatoes, peeled |
|
|
blanched |
|
|
and sliced |
| 2 |
|
Fresh mangoes, peeled |
|
|
stoned and |
|
|
sliced |
| 2 |
|
Red peppers, seeded and |
|
|
chopped |
| 1 |
|
Red onion, peeled and |
|
|
chopped |
| 24 |
|
Pieces lightly cooked okra |
|
|
Chilli oil |
|
|
Salt |
| 7 |
oz |
Creamed coconut |
| 1 |
pt |
Vegetable stock |
| 1 |
T |
Oil |
| 1 |
|
Chopped onion |
| 2 |
|
Cloves garlic, crushed |
| 1 |
T |
Curry paste |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
First make the sauce. Place the creamed coconut in a bowl with the
stock and stir well to dissolve. In a saucepan, heat the oil and fry
the onion and garlic until soft. Add the curry paste, coconut and
stock liquid and season to taste with salt and pepper. Now prepare the
filling: gently fry all the vegetables in a little chilli oil until
lightly cooked. Place one slice of pineapple on each of six serving
plates. Divide the vegetable mixture into six equal portions and place
on the pineapple slices. Pour the curry sauce over the potato mixture
and top with a second piece of pineapple. Serve at once. Converted by
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