Quick Sri Lankan Pineapple Curry

    Quick Sri Lankan Pineapple Curry

    17saves
    1hour10min


    1 person made this

    Pineapple curry is a traditional dish from Sri Lankan cuisine. It is a delightful dish made into a sweet and spicy hot curry. This colourful dish is easy to cook, wonderfully aromatic, and is both delicate and crunchy. Vegan friendly.

    Ingredients
    Serves: 4 

    • 2 cups brown rice or quinoa, to serve
    • 2 tablespoons vegetable stock powder, optional
    • 4-5 medium potatoes (Dutch cream or Nicola), washed and cut into quarters, unpeeled
    • 2 teaspoons curry powder
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cinnamon
    • 1 1/2 teaspoons turmeric
    • 1 teaspoon lemon pepper
    • 1 1/2 tablespoons coconut oil
    • 1 medium brown onion, diced
    • 4-5 cloves garlic, crushed
    • 1 tablespoon ginger, finely chopped
    • 1 green capsicum, seeded and cut into strips
    • 400ml coconut cream
    • 1 small pineapple, cut into small chunks
    • 1 teaspoon salt

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. First, rinse and prepare your brown rice or quinoa base. Brown rice typically takes about 30 minutes via stove top absorption, quinoa is usually quicker at about 8-10 minutes (or until the kernels have a visible ring around them). Making use of the vegetable stock powder (rather than just water) will greatly boost the flavours of either. If you have both cooked rice and cooked quinoa on hand, I like to play with a combination of 25% quinoa and 75% brown rice.
    2. In a medium-large saucepan, cover potatoes with water and bring to the boil. Simmer for 12-15 minutes, until potatoes are slightly soft (check with a fork, be careful not to overcook). Drain and place aside.
    3. Grind curry powder, mustard seeds, cinnamon, turmeric and lemon pepper in a pestle and mortar until mixed and until mustard seeds are ground.
    4. Melt coconut oil in a large pot. Add onions, garlic, ginger and capsicum and cook until onions are soft, stirring constantly.
    5. Add the coconut cream, potatoes and spices from the mortar. Gently stir until colour is consistent.
    6. Add pineapple pieces a few at a time, stirring to ensure all pieces are covered.
    7. Add salt and taste. Feel free to add more curry powder, turmeric or ground mustard seeds if more spice is needed. (If doing so, ensure that the extra spices are very thoroughly stirred into the mix.)
    8. Let simmer for a few minutes then serve over rice or quinoa.

    Tip

    As always, fresh ingredients are always better, and I advocate that getting as many organic ingredients as you can will only serve as a bonus. If your pineapple is especially sweet/ripe, then you might wish to add a little lime juice. Similarly, if you wanted it a little sweeter, then you could add a small amount of desiccated coconut to the mix. Remember that if you're adding in extras at the end, ensure that they are well mixed - there's nothing worse than picking up a mouthful of raw spice whilst everything else is a little bland.

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