Pineapple Curry

• 1 Pineapple, peeled, cored and diced
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 4 cardamoms
• 2cm piece cassia bark
• 1 onion, diced
• 4 garlic cloves, minced
• 3cm piece fresh ginger, grated
• 1 red chilli, sliced
• 1 tsp turmeric
• 1 tsp lemon pepper, crushed (or just black pepper)
• ½ tsp chilli powder
• ½ tsp salt, or to taste
• 400ml coconut milk

Method

1. Heat the coconut oil and add the mustard, cardamom and cassia bark until the seeds pop.
2. Add the diced onion and stir though until translucent
3. Add the garlic and stir to cook for about 5 minutes.
4. As the onions just start to brown add the ginger, chilli, turmeric, pepper, chilli powder and stir.
5. Add the pineapple pieces and coat with the masala spices.
6. Pour in the coconut milk and turn up the temperature to bring to a simmer.
7. Put the lid on and leave it to simmer gently for 30 minutes or until you are happy with how much the pineapple has softened - I preferred mine soft.