Picture from our table of Triple P Curry Bowl on a bed of Greens and Wheat Berries on the side. Dr John
“Triple P”: Peanuts, Pineapple, and Potato Curry
Posted on FoodRevolution.com
Original recipe from Yup Its Vegan.com
This recipe has been significantly modified by Dr John.
Serves 4 to 5
Prep and Cook Time: 45 mins
Sweet, spicy, and substantial; this adored curry beats takeout any night of the week! Serve it over a plate full of Red Chard, Beat Greens, Kale, or Spinach. Make a side of Brown Rice, Kidney Beans, or whole Sorghum grain. However you serve this, it will be an instant favorite. Dr John
Ingredients
- ¼ Cup +/- of water for sautéing onion (may use juice from can of Pineapple)
- 1 medium white or yellow Onion- finely chopped.
- 4 Cloves Garlic minced.
- 1 Tbsp fresh Ginger grated (or 2 tsp powdered Ginger)
- 1 Tbsp fresh Turmeric grated (or 2 tsp ground Turmeric)
- ½ tsp of fresh ground black Pepper
- 2 Tbsp Thai red Curry Paste
- 16 ounces Russet (white) Potatoes large cubed- leave some or all of the skin on the potatoes.
- 1 Red Bell Pepper diced.
- 2 Carrots- diced.
- 1 13-ounce can light Coconut Milk (or use half regular Coconut Milk and half lower fat Soy Milk)
- 2 cups diced Pineapple (fresh, or 1 20 oz can diced Pinaple). Use half the juice if canned.
- 2 tsp, more or less Hot Pepper Sauce- Optional
- 1 Tbsp low- sodium soy sauce or low- sodium tamari
- 2/3 cup raw Peanuts (or mixed raw tree nuts) – Oil- Free roasted (see below)
- Optional: fresh Cilantro garnish when serving
Directions
- Heat ¼ cup water, or left-over pineapple juice in a large pot
- Add diced onion and garlic. Sauté these until they soften a little or about 2 minutes.
- Add the ginger, turmeric, red curry paste and pepper; and cook all together for 1.5 minutes or so. Add a little more water if necessary to prevent sticking.
- Mix in the potatoes, bell peppers, and carrots; and cook, stirring often, until the veggies are nicely coated with the aromatic mixture and heated, about 3-4 minutes. Add 2 more Tbsp of water if necessary.
- Pour in the coconut milk, diced pineapple, soy sauce and optional hot pepper sauce.
- Bring the mixture to a boil. Cover and reduce heat to low and continue to cook, stirring occasionally for about 20 to 25 minutes. Please be certain potatoes and carrots are fork-tender, around.
- Turn off the heat and stir in the roasted peanuts.
- Taste to adjust seasoning.
- Put in bowls over large amount of greens or on plates with a side of beans (Kidney, Pinto, Lima, or Chickpeas) or whole grain (like Quinoa, Sorghum, or Brown Rice)
- Garnish plates with cilantro, if using, and serve.
Chef’s Notes
Roasting Raw Nuts- Oil Free
Place peanuts on a parchment covered baking sheet or to an unlined air- fry basket. Broil or air-fry for about 2 to 3 minutes. Roll nuts a little with a wooden spoon or gloved hand. Broil for another 2 to 3 minutes. Stop when nuts just start to brown. Careful not to burn the peanuts. Dr J
Gluten-Free
Substitute low sodium Tamari for the Soy Sauce.
Soy-Free
Substitute Coconut Aminos for Soy Sauce.
Less Fat
Substitute plant-based milk (such as almond or soy milk) for coconut milk.
Nut-Free
Substitute oil-free roasted Sunflower seeds or Sesame seeds for the Peanuts.
Tripple P- on bed of greens with Wheat Berries (cooked whole intact grain).
Cilantro and then Peanuts added to bowls at serving.😊
Wok with Triple P Curry ready to add peanuts and serve. Dr J