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In a dry pan roast the sliced almonds over a medium heat. The almonds should only turn golden. This may take some minutes, but do not turn up the heat to avoid the almonds burning. Set aside as a topping when serving. Chop the pineapple into bite-sized chunks and caramelize it in a dry pan. Turn the heat up to high to get a nice caramelization. Stir only occasionally. This should take no more than 5 minutes. Remove from the pan and set aside for later. Reduce the heat to medium, add the oil to the pan and saute the chopped onions and carrots for about 10 minutes. The carrots should have just started to soften. Add the spices and roast for about 2 minutes. If you want a mild curry, omit the chili or add less. Now add the sweet potato and coconut milk and bring to a boil. Then let simmer for about 10 to 15 minutes. Check that the carrots and sweet potatoes are both soft. Add the pineapples and season to taste. Sprinkle with toasted almonds and enjoy.
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