-
1
Add pineapple, beets and drained cashews to three separate saucepans along with 1/2 cup of the coconut milk in each pan. Turn the heat to medium.
-
2
once the curries start to simmer, distribute the onion and pepper evenly amongst the three curries and stir.
-
3
then add 1 teaspoon curry powder, 1/2 teaspoon chili powder 1/4 teaspoon turmeric 1 teaspoon salt and a sliver of cinnamon bark to each pan, then stir.
-
4
Turn the heat down to medium low and let the curries simmer for 10-15 minutes--until they thicken up a bit. Check on them and add water 1/4 cup at a time if the coconut milk has absorbed too quickly.
-
5
In the meantime prepare the rice by pouring it into a pan and covering it with water until there is about a half inch water above the rice. Cover and bring to a boil. Once the rice is boiling turn down to low and let simmer until all the water is absorbed.
-
6
Once the curries have thickened up to a thick soupy texture, you can add more salt, curry powder for a stronger taste, or chili powder if you like it spicy, you decide!
-
7
To serve, spoon a heft helping of rice in the center of a plate. Ladel the three curries around the rice. Add a dollop of store bought mango chutney and enjoy!
