This Fruity Plant-Based Curry is packed with wonderful flavours from the pineapple, apple, and ginger. It’s quick to make and hits the spot if you’re looking for a filling, slightly sweet main dish for dinner. It’s great the next day too if you want to have it for lunch, but you can also freeze it so you can have your own plant-based ready meal the following week.
Remember, don’t peel your sweet potatoes as they have nearly ten times the antioxidant power as the inner flesh.
I hope you enjoy my nutritious and delicious new recipe for Fruity Plant-Based Curry as much as I do!
Fruity Plant-Based Curry
- Wooden spoon
- Sharp paring knives
- 1 onion chopped
- 2 garlic cloves chopped
- 1 teaspoon grated ginger
- 1 apple chopped
- 1/4 fresh pineapple chopped
- 2 small/medium sweet potatoes chopped
- 2 tablespoons curry powder of your choice
- 3 tablespoons mango chutney
- 128 g fresh or frozen garden peas
- 128 g fresh or frozen green beans
- brown rice - cooked as per the packet instructions
- 5 tablespoons toasted flaked almonds
- Place the chopped onion, garlic, ginger, apple, pineapple and sweet potatoes in a pot with about an inch / 2cm or so of water. Cook over a medium heat for seven to ten minutes.
- Add the mango chutney and the curry powder with the peas and green beans and five tablespoons of water. Cook for a further 10 minutes. If you're using frozen veg, cook them for a bit longer.
- Serve with the brown rice and sprinkle with the toasted flaked almonds.
I’d love to hear how you like this recipe.
Let me know if you made. Thank you!
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