1 medium cauliflower, cut into small florets
4 medium carrots, peeled and finely sliced into rings
Ina Paarman’s Vegetable Spice
400 g tin pineapple pieces, drained
1 x 200 ml Ina Paarman’s Creamy Curry Ready to Serve Sauce
fresh coriander to garnish (optional)
Steam the cauliflower and carrots until tender.
Season lightly with Vegetable Spice.
Toss together cooked vegetables, pineapple pieces and Creamy Curry Sauce. Cover.
Refrigerate until needed.