Vegetarian Pineapple Curry

• 1 medium pineapple, peeled, sliced and cored
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons grated fresh gingerroot
• 3 garlic cloves, minced
• 1 medium yellow onion, cut into half-moons
• 1 medium red bell pepper, cut into thin strips
• five-spice baked tofu, sliced on an angle 1 cinnamon stick
• 1 1/2 cups sliced baby carrots
• 2 1/2 cups bite size broccoli florets
• 2 plum tomatoes, diced
• 1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
• 1 teaspoon turmeric
• 1/2 cup Red Star nutritional yeast
• 1 tablespoon tamari
• 1/4 cup chopped fresh cilantro
• to serve
• serve this delectable dish with rice expressions jasmine rice

1. Cube fresh pineapple and set aside. Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat, 30 seconds. Add ginger, garlic, onions, bell pepper, and cinnamon. Cook 2 minutes, stirring frequently. Add carrots, tofu, broccoli and pineapple, cook mixture 5 minutes, stirring occasionally. Add wine and reduce liquid, about 2 minutes. Reduce heat to medium low. Add turmeric, corn soup, yeast, tamari, and cilantro. Mix thoroughly. Cover and simmer, 5 minutes. Serve with Rice Expressions Jasmine rice.
2. .

pineapple, olive oil, red pepper, gingerroot, garlic, yellow onion, red bell pepper, fivespice, carrots, bite size broccoli florets, tomatoes, chardonnay wine, turmeric, red, tamari, fresh cilantro, serve, dish with rice

Taken from www.food.com/recipe/vegetarian-pineapple-curry-306381 (may not work)