Pineapple Curry

This dish uses pineapple as your main ingredient, giving your curry a sweet and tangy flavour!

Pineapple with capsicum

Ingredients:

• 4 green onions, sliced
• 1 tbsp ginger, minced
• 2-3 garlic cloves, minced
• 1 red capsicum, seeded and sliced into thin strips
• ½ -1 red fresh chilli, seeded and sliced
• 1 pineapple (diced in cubes)
• 2 tsp mild yellow curry powder (coriander, cumin, turmeric)
• 2 tbsp fresh curry leaves, minced
• ½ cup thick coconut milk
• ½  tsp liquid amino (soy sauce)
• Spring onions (garnish)

Instructions:

1. Sauté onion, ginger, garlic and curry leaves on a saucepan over medium heat for a minute or two, until fragrant.
2. Add red bell peppers and red fresh chillies and sauté until capsicum start to soften.
3. Add pineapple cubes, stirring to combine. Cook another minute, until capsicum are cooked but still somewhat crisp and pineapple is warm.  
4. Meanwhile, in a small bowl, whisk curry powder into coconut milk, then pour into skillet and stir to combine.  Add more water if you prefer to more watery curry.
5. After 30 seconds, add soy sauce, stirring again to combine.
6. Garnish with cut spring onions. 

Pineapple with carrot

©Joy Madden, April 2013