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Pineapple Curry
Serves 4-5

3 tablespoons almonds
1 bell-pepper, in big chunks
2 whole steamed carrots
2 whole cayene pepper
2 tablespoons cinnamon
6 whole cloves
4 tablespoons curry powder
3 garlic cloves, minced
1 teaspoon minced ginger
3 cups, halved mushrooms
1 teaspoon grated nutmeg
1 teaspoon oil
2 large onions in big chunks
3 tablespoons crushed peanuts
1/2 cup crushed pinapple
3 whole, boiled potatoes
3 teaspoons salt
2 teaspoons sugar
4 large, ripe, diced tomatoes
1 cup vegetable stock
1/2 cup flour
2 cups yougurt

Bring vegetable stock to a boil in a wok. Add onions, tomatoes,
garlic, ginger, mushrooms, bell-pepper to stock and cook until
slightly soft (about 2 minutes). Add curry powder, cayene, boiled
potatoes, boiled carrots and mix and cook slightly (about 3 minutes).
Add yougurt and mix (cook 1 minute) Add cinnamon, nutmeg, clove,
sugar, salt, oil and mix (cook 1 minute) Add peanuts, almonds and
pinapple and mix (cook 1 minute) Mix slowly, being careful not to
breakup big pieces of vegetables. Add white flower as needed to
thicken the sauce. Taste and adjust flavors as needed with above
ingredients Cook at low heat for at least 10 minutes.

Serve over basmati rice with a side of naan.

Remove cayenne, whole cloves before serving.


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