2 tablespoons coconut oil
1 small red onion , diced
3 cloves garlic , minced
1 tablespoon fresh ginger , grated
1/2 teaspoon crushed red pepper (optional)
1 cup carrots , peeled & diced (or matchstick)
1 1/2 cups pineapple chunks
3 cups cooked rice , chilled for 6-8 hours if possible
1/2 cup green onion , sliced + more for topping
3 tablespoons coconut aminos
1 1/2 teaspoons curry powder
1/2 cup peas
1/2 cup roasted cashews
1/4 cup cilantro , chopped
Whisk the coconut aminos and curry powder together. Set aside.
Heat coconut oil in a large pan over medium heat. Add onions and sauté for 2-3 minutes, until softened.
Now add the garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes or until carrots are tender. (* if veggies start to stick, you can add a splash of vegetable broth to deglaze)
Add the pineapple chunks and sauté until slightly browned, about 4-5 minutes
Add coconut aminos, rice, peas and green onions. Stir frequently. Taste for seasoning and add more if needed. Cook about 4-5 minutes, until all ingredients are combined and heated through.
Remove from heat and serve with optional toppings. Enjoy!
Recipe adapted from veganhuggs.com