Even though you've seen pineapple playing a part in Asian dishes, have you ever tried a pineapple curry on its own?
This pineapple curry recipe originated from Sri Lanka and is a sweet and spicy dish that is cooked with a coconut milk base. when cooked, pineapple loses its sweetness and acidity which makes it a great side dish for your protein. This vegan recipe is well paired with rice and roti.
Ingredients:
600G OF PINEAPPLE DICED
2 TBSP OF VEGETABLE OIL
3 CARDOMOM PODS CRUSHED
3 CLOVES CRUSHED
2-INCH CINNAMON
2 SPRINGS OF CURRY LEAVES
5 CLOVES OF GARLIC JULIENNED
1 MEDIUM SIZE ONION SLICED
2 GREEN CHILLIES CHOPPED
2 DRIED CHILLIES
¼ TSP TURMERIC
¼ TSP PEPPER
1 TBSP CHILLI POWDER
1 TSP CURRY POWDER
1 TSP SALT
½ CUP OF COCONUT MILK
1 TBSP SUGAR
Directions:
1: Cut the top off the pineapple and peel the skin off. Then cut it lengthways into four quarters. Cut the core out of each quarter and dice them into 1- inch cubes.
2: Place a pan over medium-high heat and pour in the oil. Add the crushed cardamom and cloves to the hot oil. Followed by curry leaves, garlic, onions, and cinnamon stick along with the ¼ tsp of turmeric and pepper, and stir to combine.
3: Next, add in the dried chilies followed by the rest of the spices (chili powder, curry powder, and salt), and keep stirring it for about 1 minute.
4: Add the diced pineapple to the temper and cook it with the lid on at low-medium for about 7 minutes, stirring occasionally. If you find that there is no moisture to cook the pineapples and they are still hard then add 1/4 cup of water.
5: As the pineapple changes color and the natural juice evaporates, add in the coconut milk and stir well to combine. Reduce heat to low and let it simmer for about 8-10 minutes.
6: Add 1 tbsp of sugar to the curry. Combine well and adjust salt and spice levels at this stage if necessary. Simmer for about 3 minutes and remove from heat immediately. If you like your pineapple curry dry, simmer it for longer until it reaches the desired texture.
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