Courgettestamppot from the wok with ham and pineapple

Name: courgettestamppot from the wok with ham and pineapple
Total time: 30 min
Yield: 6
Ingredients: 1500 gram crumbly potato peeled; 450 gram pineapple slice look; 450 gram pineapple piece; 3 tablespoon peanut oil; 3 tablespoon sunflower oil; 1 onion shredded; 1 tablespoon curry powder; 750 gram zucchini in small blocks, with peel; 250 gram cooked ham strips; 1 smoked sausage; 2 tin can frankfurters

Also try this delicious Zucchini stew from the wok with ham and pineapple

Ingredients

1500 gram crumbly potato peeled
450 gram pineapple slice look
450 gram pineapple piece
3 tablespoon peanut oil
3 tablespoon sunflower oil
1 onion shredded

1 tablespoon curry powder
750 gram zucchini in small blocks, with peel
250 gram cooked ham strips
1 smoked sausage
2 tin can frankfurters

Kitchen Stuff

1 baking paper

Directions

Boil the potatoes with salt in 20 minutes. Drain the pineapple, collect the juice and cut the pineapple into small pieces.
Heat the oil in a wok, fry the onion golden brown and pour in the curry powder.
Add the zucchini and stir-fry for 5 minutes. Mix pineapple juice, pineapple pieces and ham strips and heat for 3 minutes.
In the meantime, heat the smoked sausage or frankfurters. Drain the cooked potatoes and make a coarse puree. Spoon through the zucchini mixture. Serve the stew with the smoked sausage or frankfurters.