Pineapple Curry
Pineapple Curry
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 30 mins
Hari says
I know what you are thinking and yes I agree - it's a weird one!
I probably won't be able to convince many of you to try it but it is a real thing. Mainly in southern India but think about it - coastal flavours, creamy coconut, hot chillies, zingy pineapple it is a combination that just has to work!
In my eyes it is a spectacular curry - the pineapple add a zing that balances so well with the heat of the chillies and the coconut flavours. It cooks down to result in what I can only describe as a wonderful meaty texture but get this its totally vegan!
Will you try it?
- Ingredients
- Method
- 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
- Heat the coconut oil and add the mustard, cardamom and cassia bark until the seeds pop.
- Add the diced onion and stir though until translucent
- Add the garlic and stir to cook for about 5 minutes.
- As the onions just start to brown add the ginger, chilli, turmeric, pepper, chilli powder and stir.
- Add the pineapple pieces and coat with the masala spices.
- Pour in the coconut milk and turn up the temperature to bring to a simmer.
- 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.
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