5.0/5 rating 1 vote

Pineapple Curry

Pineapple Curry

  • Heat Medium
  • Serves 2
  • Dietary Info CONTAINS-COCONUT LACTOSE-FREE DAIRY-FREE HEALTHY
  • Prep 10 mins
  • Cook 30 mins
Pineapple Curry

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

  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.

Useful equipment

Go to the shop

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