Pineapple Curry

1 onion diced
4 cloves garlic diced
1 zucchini diced
1 eggplant cubed

2 carrots diced (keep raw)

1 can pineapple diced
3 cups canned coconut milk
1/2 cup peanuts or cashews (optional)

1 tbsp curry powder
2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp chipotle or cayenne pepper


Dice the vegetables and saute until soft.

Add pineapple, coconut milk and spices and simmer for 10 minutes to thicken and combine. If not thick enough add 1-3 tsp cornstarch

Serve over potatoes or rice

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