"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Potato Pineapple Curry Recipe

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This recipe for Potato Pineapple Curry, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jesse Belanger


3 cloves garlic
1/3 cup water
1 tsp ginger
2 Tb curry powder
2 Tb soy sauce
2 Tb sesame oil
1 onion chopped
4 medium gold potatoes, chopped
2 Tb olive oil
1 cup pineapple, crushed or chunks
1 cup coconut milk

1) Combine water, garlic, ginger, curry powder, soy sauce and sesame oil in a food processor or blender and process until smooth.
2) Sautee onion and potatoes in olive oil for 4 to 6 minutes, or until the onions are soft. Add garlic and spice mix and allow to simmer for 15 to 20 minutes, covered, stirring occasionally.
3) Add pineapple and coconut milk and simmer, uncovered for 5 more minutes. Serve over rice.

SERVES 4 to 6

Personal Notes:
Personal Notes:
This recipe is vegan, and until combined with the rice, gluten free. If you desire some meaty bits with your curry, throw in some smoked sausage (halved rounds) with the garlic and spice mixture.




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