Vibrant Fresh Pineapple Curry
I absolutely love pineapple in curries. It feels so tropical, and you all know how much I love the tropics. This one almost feels like I'm home in Venezuala.
This curry is creamy, fresh, and hearty. All the things I love. It's vegan, but it could also easily include chicken if that's your preference. Whichever way you have it, it's absolutely delicious.
Fresh pinapple is extremely high in Vitamin C and Manganese, and low in carbohyrates and calories, what's not to love?
And if you're one of those people who doesn't like pineapple in their curries (GASP!), perhaps you just haven't tried this one.
I recommend using fresh pineapple for this recipe. It is much lower in sugar, carbohydrates and calories because it comes without the fruit juice. But if you're in a rush, and the canned makes it possible to put this on the table, then go for it.
Dairy free, egg free, vegan, and gluten free.
INGREDIENTS:
600g fresh pineapple, cut into bite sized chunks
400 can coconut milk
1 onion diced
2 garlic cloves, minced
2 tblspns olive oil
2 tblspns curry powder
2 tspns ground cumin
1 tspn ground turmeric
1 tspns freshly ground black pepper
1 tspn paprika
1-2 tblspns plain flour
Salt to taste
Fresh Thai basil and coriander to garnish
METHOD:
Heat olive oil in a pan over medium heat.
Add the onions to the hot oil and sauté for approximately 5 minutes, until the onions are translucent and softening.
Add the garlic and pineapple to the pan and cook for another 3 minutes.
Add all the spices, except salt, to the veg and stirring constantly, cook for 1 or 2 minutes.
Add a splash of the coconut milk and stir, before adding the flour to the pan. Stir to coat all the vegetables and cook for another minute.
Slowly add the rest of the coconut milk, stirring constantly to avoid lumps. Bring to the boil and reduce to a simmer for about 10 minutes until it's thickened nicely.
Add salt to taste.
Serve with rice and papadams and garnish with fresh coriander and enjoy!
The Enchantress
