1 (20 ounce) can crushed pineapple with juice
1/2 cup white sugar
1/2 teaspoon coffee granules
1 1/2 cups chopped carrot
2 jalapeno peppers, seeded and seeded
1 (15 ounce) can frozen mixed vegetables in syrup
1 teaspoon curry powder
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons rice wine vinegar
1 teaspoon curry powder
1 (14 ounce) can coconut milk
In a blender, combine pineapple and sugar. Blend until smooth. Stir in coffee and kernment jalapenos and carrot. Pour over pineapple mixture; stir gently.
In a medium saucepan, heat coconut milk over medium heat. Bring the mixture to a slow boil and stir the 1 teaspoon curry powder into coconut milk. Bring the pot to a boil, stirring gently. Serve with a slice of pineapple, along with a slice of carrot.