Pineapple in Coconut Milk

Peel the onions, cut them in half lengthwise and slice into narrow wedges. Ginger thinly remove the peel and grate finely on the vegetable grater .

2. clean peppers, zucchini, carrots and spring onions, cut into bite-sized pieces. Cut spring onion leg into narrow rings.

3. finely grate the lime peel, squeeze the juice from the fruit.

4. clean pineapple. Cut into bite-sized pieces.

Sauté onions and carrots in butter for 5 minutes, turning. Add bell bell pepper, dust with sugar and curry. Add clear soup, then coconut milk. Season with salt and cayenne. Gently simmer on low heat for 8 min. After 4 min, stir in zucchini. Just before the end of the cooking time, add spring onions and pineapple. Bring to the boil again.

Chop cilantro and stir in with lime juice and zest. Season again. Serve with steamed jasmine rice.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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