Pineapple curry is one of our regular favorites. It is simple, quick, and packs a heady mix of flavors. Spicy tempering with green chilies and ginger balances the sweet and tart pineapple so well.
This time, instead of using only chunks, I used a mix of pineapple puree and chunks. It helped integration of flavors and also provided a nice base for the curry. So, I needed only a little of coconut milk to finish it and the star of the dish was still the pineapple.
PINEAPPLE VEGETABLE CURRY
3 -4 cups of pineapple chunks (I used frozen)
1 cup mix of green peas and carrot chunks
1/2 cup coconut milk
1 onion. thinly chopped
2 green chillies (I used three, for I like the capsaicin kick), chopped
2 inch piece of fresh ginger, julienned
2 tbspoon olive oil
1/2 teaspoon mustard seeds
1/2 teaspoon crushed fenugreek seeds
7-8 curry leaves
1/2 teaspoon turmeric powder
Salt to taste
2 cup water
- Take half of the pineapple chunks portion, and blend it with half a cup of water to form a puree.
- In a deep wok/ pan/ saucepan heat oil.
- On a heated oil, temper fry crushed fenugreek seeds, mustard seeds, chopped chillies, julienned ginger, and curry leaves until fragrant.
- Add turmeric powder, followed by chopped onions. Stir fry till onion loses its color.
- Add the pineapple puree and sauté for 2-3 minutes.
- Add remaining pineapple chunks, peas, and carrot bits.
- Add remaining water, season with salt, and let the fruit and veggies simmer on medium heat till cooked (takes about 5-8 minutes).
- When pineapple chunks are tender and have absorbed the flavors of surrounding curry, slowly stir the coconut milk into the curry.
- Keep stirring and let the curry to come one final boil. Then take off the heat.
- Serve with rice or flatbread.
And yeah, if you substitute pineapple here with another sweet and sour tropical fruit- mango, the recipe would still work perfect. So go enjoy the summer in your kitchen 🙂