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