To Be Blended Into A Smooth Yellow Curry Paste (using 5 Tbsp Of Water)
-1 tbsp roasted cumin seeds (jeera)
-1 tbsp roasted coriander (dhania) seeds
-1/4 cup chopped lemongrass (Infuse it while preparing rice)
-1/2 tbsp grated ginger (adrak)
-3 whole dry Kashmiri red chillies, broken into pieces
-1 tsp chopped garlic (lehsun)
-1/4 cup onion cubes
-1/2 tsp turmeric powder (haldi)
-Salt to taste
Other Ingredients
-1. 5 cups cubed pineapple (Use fresh, not canned)
-3 cups cooked rice
-1/2 tsp coconut oil or ghee
-3/4 cup chopped onions
-1/2 cup coconut milk
-2 tbsp roasted cashew nuts (kaju)
-Salt to taste
Step 1
Heat oil in a deep stainless steel kadhai, add the onions, garlic, ginger and sauté on a medium flame till onion turns translucent and ginger garlic loses its raw flavour.
Step 2
Add the prepared yellow curry paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot.
This recipe contains a mix of spices which are considered to be a powerhouse of antioxidants and flavours. Pineapple gives a mild flavour to the whole dish along with its antioxidant, digestive and respiratory benefits.
iThrive’s biggest focus is to teach anyone how to harness the healing power of food. In order to do this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.
