Pan Seared Pineapple Curry & Split Pea Mash

 

Last week, I ordered some kind of pineapple/chili dish served with tofu, grilled cashews and steamed vegetables.  As I noshed, I wondered: “Why don’t I ever cook with pineapples?”  Rectified this gross culinary negligence by whipping this up tonight.  The base of the curry is an almond butter sauce I made, along with carrots, garlic, grilled peanuts, almond milk and coconut butter.  Seared the pineapple in coconut oil along with red onions. Served over brown rice, red rice & black barley, with a side of split pea mash.  Incredibly delicious. Not low fat. At all.

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