Fruity Coconut Curry in Pineapple Cups

20 45 972
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 2
Fruity Coconut Curry in Pineapple Cups
Health Rating

Ingredients


1 head(s) Bok choy
2 small Carrots
1 tbsp Cashew nuts, roasted (for serving)
1 sprig Cilantro (coriander) (for serving)
1 1/2 tsp Cilantro (coriander), dried (ground)
1/4 tsp Cinnamon
1 1/2 can (13.5oz) Coconut milk, reduced fat (or full fat)
1 tsp Cumin
1 eggplant Eggplant (or 6 baby eggplants)
1 piece, 1-inch Ginger root (sliced)
100 gm Japanese noodles, soba, dry
2 stalk(s) (2oz) Lemon grass (beaten with back of knife)
1/2 whole lime(s) Lime juice (fresh)
4 leaf Lime leaf
1 fruit Pineapple
1 1/2 tbsp Soy sauce, low sodium
1 medium potato Sweet potato
3 leaf Thai basil, fresh (for serving)
1 tsp Turmeric, ground
100 ml Vegetable stock/broth

Instructions


  1. Cut the pineapple in half and scoop out the pulp. Set the two pineapple cups aside for serving later. Take half of the pineapple, cut half of it into chunks and the other half into finely chopped chunks and set aside.
  2. Bring coconut milk, vegetable broth, sliced ginger, lemongrass stalks, lime leaves, and all spices to a boil, reduce heat and let simmer until you are ready to add the veggies. Add the finely chopped pineapples.
  3. Meanwhile cut all veggies and add one after another starting with the eggplant, carrots, sweet potatoes and at the end the bok choy. Season with the soy sauce (or fish sauce). Let cook until veggies are cooked, but still have a bite to them. Add the pineapple chunks.
  4. While the veggies are simmering, cook the soba noodles are directed on the package - about 6 minutes. Strain and rinse.
  5. Add the lime juice, some chopped Thai basil and coriander to the curry, pour into the pineapple cups, add the soba noodles to the cup and garnish with some chopped and toasted cashews and some more Thai basil and coriander leaves.

Serve immediately and enjoy!

Nutrition Facts

Per Portion

Calories 972
Calories from fat 285
Calories from saturated fat 219
Total Fat 32 g
Saturated Fat 24.4 g
Trans Fat 0
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 6.9 g
Cholesterol 0
Sodium 1462 mg
Potassium 3799 mg
Total Carbohydrate 147 g
Dietary Fiber 24.4 g
Sugars 51 g
Protein 25.0 g

Dietary servings

Per Portion


Fruit 2.9
Grain 2.2
Meat Alternative 0.1
Vegetables 20.4

Energy sources


Pygal60%463.11496130789783223.1418852742074329%292.25061975607395194.6702018694990710%352.1706913635171111.7798577217307460%29%10%CarbohydratesFatProtein
Recipe from:
Lunch
Main