Peanut butter curry with pineapple fried rice

By McDonald, T. | Date 5th of August 2020

Every mouthful is a wave of flavour that goes from sweet at the beginning to spicy at the end. This 100% vegan dish will blow your mind and satisfy that hunger all in one go. This is a dish to be savoured. Notably, the vegan Quorn pieces taste like chicken in this dish.

Servers 2
Ready in 30 minutes


  • 4 heaped tablespoons of crunchy peanut butter
  • 1 red chilli chopped into tiny pieces
  • 1/2 a red bell pepper chopped into small pieces (leave some for the rice)
  • Baby corns cut into thirds
  • Mangetout
  • Vegan Quorn pieces 
  • 2 heaped tablespoons of sultanas  
  • 4 cloves of garlic finely chopped
  • 400ml of coconut milk
  • 3 cups of water
  • 5 tsp of soya sauce
  • 2 tsp of garam masala
  • 2 tsp of cayenne chilli powder
  • 2 tsp of garlic granules
  • 3 tsp of garlic paste
  • 3 tsp of tomato paste
  • 5 cardamom pods
  • 1 tsp of cumin seeds.
  • 4 tsp of coriander leaf
  • 3 tsp of black pepper
  • 1 tsp of salt


  • 2 cups of basmati rice
  • Pineapple chunks
  • 2 tsp of curry powder
  • 1 tsp of garlic
  • Salt to taste 
  • 1 tsp of soya sauce 


  • Shap large knife
  • Mortar and pastel
  • Chopping board
  • Wooden spoon
  • Wooden spatula
  • 2 Medium saucepans
  • Large frying pan or wok


  1. Pour the coconut milk into the medium saucepan.
  2. Add all the ingredients for the curry except the cardamom pods and cumin seed and stir well.
  3. Cut the cardamom pods open and extract all the seeds into the mortar and pastel. Add the cumin seeds and grind down with the mortar and pastel. Now add the powder to the curry. 
  4. Cook on a low heat for about 25-30 minutes.
  1. Cook the rice the night before, drain and put in a container with a lid. Added the curry powder, some of the chopped bell pepper and salt then give it a good stir until the curry powder is evenly spread throughout the rice and leave to cool down. 
  2. Once cool leave in the fridge overnight. 
  3. Fry the pineapple in some olive oil for about 8 minutes constantly stirring. 
  4. Add the rice and soya sauce then cook for a further 5-8 minutes while constantly stirring. 
Serve with vegan naan bread


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