Are you craving a vibrant, flavorful dish that's both easy to make and incredibly satisfying? Then look no further! This pineapple curry recipe is a delightful fusion of sweet and savory, boasting tender chunks of pineapple, aromatic spices, and a creamy coconut milk base. It's a perfect quick dinner idea, a healthy meal option, and a fantastic example of homemade cooking at its best. Get ready to impress yourself and your loved ones with this delicious dish!
Ingredients:
This recipe serves 2-3 people. Feel free to double or triple it depending on your needs.
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 (20 ounce) can crushed pineapple, drained (reserve juice)
- 1 cup vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons curry powder (adjust to your spice preference)
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1/2 cup chopped cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions:
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Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
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Bloom Spices: Add the curry powder, turmeric, cumin, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This step significantly enhances the flavor of your curry.
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Add Vegetables and Pineapple: Stir in the chopped red bell pepper and cook for 3-5 minutes, until slightly softened. Add the drained crushed pineapple and vegetable broth.
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Simmer and Thicken: Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, allowing the flavors to meld. If the sauce is too thin, you can simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, you can mix 1-2 tablespoons of reserved pineapple juice with 1 tablespoon of cornstarch to make a slurry and add it to the sauce to thicken it.
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Creamy Finish: Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
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Serve and Enjoy: Garnish with fresh cilantro and serve hot over cooked rice or with naan bread.
Tips and Variations:
- Spice Level: Adjust the amount of cayenne pepper to control the spiciness of your curry. For a milder curry, omit it altogether.
- Protein Boost: Add cooked chicken, shrimp, tofu, or chickpeas for a heartier meal.
- Vegetable Variations: Feel free to add other vegetables like carrots, zucchini, or peas.
- Fresh Pineapple: If you prefer, you can use 1-2 cups of fresh pineapple, diced, instead of canned. Just remember to adjust cooking time as needed.
- Coconut Milk: Full-fat coconut milk provides the best creaminess, but you can use light coconut milk if you prefer.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 5-7 grams Fat: 20-25 grams Carbohydrates: 40-50 grams
This pineapple curry recipe is a simple yet elegant way to enjoy the delicious combination of sweet and savory flavors. It’s a fantastic example of healthy eating that doesn’t compromise on taste. Whether you're a seasoned cook or just starting out, this easy recipe is sure to become a favorite in your recipe collection. Enjoy!