Pineapple rice

Cut the onion in half rings and crush the garlic. Cut the carrots into cubes, the onion into rings and finely chop the coriander.

Cut the cauliflower into florets and grate them to the size of rice using a food processor.

Halve the pineapples lengthwise and cut the flesh out. Cut the flesh into small cubes. Save the empty halves, which will later serve as a plate.

Heat the coconut oil in a wok or frying pan and gently fry the onion.

Add garlic and carrot cubes and fry for 2-3 minutes while stirring.

Add the cauliflower rice, half the cubes of pineapple, curry and spring onions and fry for 2-3 minutes.

Divide the pineapple rice over the empty sliced pineapple halves and garnish with cashew nuts and fresh coriander.

Tip: You can use the other half of the pineapple cubes in another dish or eat them as a snack.