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 🙂
I was looking for sweet potatoes in the market on Friday, which was Marathi New Year. I got it listed under “yam” but as this article on the Kitchn would explain, it is really a sweet potato. When I bought it I had no idea that it would be so surprisingly orange within, unlike the purplish cream-colored ones I had always seen in India.
Anyway, today I made this dessert which I was planning to make on Friday, about three days late than the new year day! But that’s alright, as long as I get to enjoy this satisfying bowl of dessert. The common Indian recipe would be lacto-vegetarian and would use milk and ghee. However, I was looking forward to make a dairy-free vegan version, so substituted that with coconut milk and fresh grated coconut. For sweetness, I chose to rely upon dates, instead of using any refined sugar.
SWEET POTATO & COCONUT PUDDING or HALAVA
1 sweet potato.
7 dates (yeah, the magic number, like 7 Harry Potter books!)
1.5 cups of coconut milk
1/2 cup freshly grated coconut (I used frozen)
1/2 teaspoon of cardamom powder (really adds the Indian touch… but can be substituted with cinnamon powder as well)
Chopped nuts like almond/ pistachio for garnish (optional)
A pinch or two of salt
1-2 tbspoon olive oil
- Shred sweet potato into thin strips using mandolin.
- Heat olive oil in a pan. Add shredded sweet potato. Sprinkle salt. Stir for 3-5 minutes.
- Add coconut milk, chopped dates, and cardamom powder to the pan. Cover it and let the sweet potato cook. Takes about 10 minutes. It may require intermittent stirring.
- Take care than sweet potato does not become too mushy. It would absorb the coconut milk but don’t wait till it becomes very dry. We need a consistency that is characteristic of pudding or halava.
- When it is time to take it off the heat, mix in the fresh coconut for bringing the extra texture.
- Garnish with chopped nuts.
Like any pudding or halava, you can have it while it is still warm or cool it in fridge before serving. It tastes nice both ways.