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🍽️ Tropical Curry with Pineapple, Spinach, Onions, and Tomatoes

339 kcal · 30 min · 4 servings

Ingredients

• 1 pineapple
• 3 white onions
• 200 g young spinach
• 3 tomatoes
• 2 tbsp vegetable oil
• 2 tsp yellow curry paste
• 200 ml coconut milk
• soy sauce
• 1 pinch palm sugar (or brown sugar)
• 1 tbsp lime juice

Instructions

1. 1. Peel the pineapple and cut it into quarters.
2. 2. Remove the hard core from the pineapple pieces.
3. 3. Cut the soft flesh into small cubes.
4. 4. Peel the onions and slice them into rings.
5. 5. Pick tough stems off the spinach.
6. 6. Wash the spinach several times in cold water.
7. 7. Let the spinach drain well.
8. 8. Score a small cross on the bottom of the tomatoes.
9. 9. Bring a little water to a boil in a small pot.
10. 10. Briefly dip the tomatoes into the boiling water.
11. 11. Remove the tomatoes and shock them.
12. 12. Peel the skin off the tomatoes.
13. 13. Quarter the tomatoes.
14. 14. Remove the seeds from the tomatoes.
15. 15. Cut the tomato flesh into cubes.
16. 16. Heat the oil in a large pan or wok.
17. 17. Fry the curry paste and onions in it.
18. 18. Fry until the mixture smells fragrant.
19. 19. Deglaze everything with the coconut milk.
20. 20. Add about 200 milliliters of water.
21. 21. Let the mixture simmer gently.
22. 22. Add the pineapple cubes.
23. 23. Add the tomato cubes.
24. 24. Cook everything for about 5 minutes.
25. 25. Season with soy sauce to taste.
26. 26. Season with palm sugar to taste.
27. 27. Season with lime juice to taste.
28. 28. Stir in the spinach at the end.
29. 29. Stir until the spinach has wilted.

Nutrition per serving

• kcal: 339
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 38 g