Pineapple Curry
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½coconut, grated, or 1 cup unsweetened shredded coconut
- 1teaspoon ground turmeric
- 1small onion, diced
- 1clove garlic, minced
- 1teaspoon cumin seeds
- 2teaspoons coconut oil
- 1teaspoon mustard seeds
- 3fresh curry leaves, available online or in specialty shops
- 1pineapple, about 1 pound, cut into one-inch chunks
- 1teaspoon sugar
- ½teaspoon salt
Nutritional analysis per serving (6 servings)
51 calories; 2 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pulse the coconut, turmeric, onion, garlic and cumin seeds in a food processor until finely chopped and combined. Set aside.
- Step 2
Heat the coconut oil in a large sauté pan over medium heat. Add the mustard seeds and the curry leaves, and let them cook until the mustard seeds pop, about 3 to 4 minutes.
- Step 3
Add the coconut mixture and ⅔ cup water and cook for about 3 minutes. Then add the pineapple, sugar, salt and another ⅓ cup water, if needed. Continue cooking until the water has almost been absorbed and the pineapple is soft, about 10 minutes. Adjust the seasonings to taste and serve with rice.
Private Notes
Comments
To temper (or splutter, my friend from Kerala calls it) the spices authentically, you need to get the coconut oil very hot first. You can gauge the temperature with one or two mustard seeds---once they start to pop, the oil is hot enough. Add the spices quickly, they should pop almost explosively. Yes, it's intimidating. Yes, it's fun. Add the rest of the ingredients as indicated. This is a great recipe, and works just as well with mango.
This is simply wonderful. I bought some curry leaves at an Indian grocer in my neighborhood and picked up some frozen grated coconut at the same time. I think because the coconut was a bit dry after defrosting, the curry was a little watery and thin. I added some canned coconut milk and reduced it some more and it was much richer and thicker -- and probably closer to the intended results if using fresh coconut.
I did not add any extra sugar because my pineapple was really ripe and sweet. I added spinach and tomatoes. Nice quick recipe for a weeknight!
Delicious! I blended some of the pineapple chunks into smaller pieces which ensured each spoonful had a good amount of pineapple. Added some lentils to make this a wholesome vegan main. Didn't have fresh coconut so used coconut milk and omitted added water. The was needed in my case to round off the pineapple tang.
I ordered my curry leaves on Amazon from Rani Indian Foods. What looks like a lifetime supply arrived, so I vacuum sealed them in portions in the Foodsaver and froze them for future use - and they will be used when I make this recipe again and again. Super easy and quick weeknight meal, when the ingredients are on hand. I made precisely to the recipe with one addition, I added 1 pint of my home-canned pork loin which paired perfectly with the savory pineapple. Delicious!
Two optional additions: Add dried red chilis while spluttering the spices so that the chilis get dark and add a smoky flavor. It will also add heat to the curry which offsets the sweet and sour from the pineapple. Soak half cup of raw whole cashews halved or cashew halves in warm water, about a half hour before cooking. (add some pineapple juice for favoring). Add the cashews after spluttering the spices and stir until a bit browned. Then follow the recipe.
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