Tilapia Pineapple Coconut Curry Recipe

About this recipe

A flavorful pescatarian dinner featuring tender tilapia fillets simmered in a creamy coconut curry sauce with sweet pineapple, broccoli, and aromatic spices, served over fluffy brown rice.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Broccoli Florets
• 400 Ml Kara Coconut Cream
• 200 g Pineapple Chunks
• 1 kg Whole Farm Premium Brown Rice
• 50 g Sakthi Curry Powder
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 141 g Pam Grilling Grillades Cooking Spray
• 1 kg Simply Staples Mineral Rich Sea Salt
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles

Instructions

1. 1. In a small saucepan, cook 1 cup of brown rice according to package instructions.
2. 2. Dice 2 onions and chop 4 cups of broccoli florets. In a large pan or wok, heat a few sprays of cooking spray, add the onions and broccoli, season with 1 teaspoon of sea salt, and sauté for about 5 minutes until tender. Remove from heat and set aside.
3. 3. Spray another large pan with cooking spray. Season 1 lb of tempeh with 1 teaspoon of sea salt and 1 teaspoon of curry powder. Place the tempeh in the pan over medium-high heat.
4. 4. Pour 14 oz of coconut cream over the tempeh, then sprinkle with an additional 1 teaspoon of curry powder. Add 20 oz of pineapple chunks and gently stir to combine. Cook for 3 minutes, then carefully flip the tempeh and cook for another 3 minutes, or until heated through.
5. 5. Stir the sautéed broccoli and onions into the pan with the tempeh and curry sauce. Mix gently to combine and heat through.
6. 6. Serve the tempeh coconut curry over the cooked brown rice and enjoy.