Soak long grain rice in 400 ml cold water for half an hour. Remove the skin from the pineapple and cut into six parts, remove the stem. Cut the flesh into slices. Clean, rinse and dice the bell bell pepper. Peel onion, halve and cut into thin slices.
2. Heat 1 tbsp oil in a saucepan, sauté onions until translucent. Add 1 tsp curry, turmeric and cinnamon and stir-fry briefly. Add long-grain rice with water, bring to a boil once and cook quietly at low temperature with lid closed for 10 minutes. Add raisins. Season long-grain rice with salt and cook uncovered for 3-5 min until all liquid is absorbed.
3. brown cashews lightly in a frying pan without fat. Stir in 2 tsp honey and 1 tsp curry, sauté 1 min. Place cashews individually on greased aluminum foil.
4. Heat 2 tbsp oil strongly in a frying pan, add long-grain rice, fry for 3 min until golden brown, remove. In 1 tbsp hot oil, fry diced peppers for 3 min, season with paprika powder and sauté together with pineapple slices and 2 tsp honey for another 4 min until soft. Add 2 tsp curry and sweat for 1 min. Add long grain rice and heat briefly.
Season the curry with salt and serve garnished with cashew nuts. Serve with veal escalopes.
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