Pineapple Curry

My favorite take-out place is a Thai restaurant. I love the curries, especially the extra spicy green curry. A couple of months ago, I tried the red curry for the first time and was surprised by the experience. It was not nearly as spicy as the green curry. That said it was super flavorful and slightly sweet. The sweetness came from pineapple, grapes, and halved cherry tomatoes.

This weekend, I was craving curry and I thought about that red curry. I realized we had plenty of fresh pineapple on hand for an experiment. However, instead of trying to recreate the red curry, I simply decided to create a curry with pineapple as the star. The result was a golden dish with wonderful sweet heat that’s will satisfy anyone, including your vegan friends!

Ingredients
5 whole garlic cloves
1 red Thai chili
1 1/2 in. fresh ginger, peeled
1 1/2 in. fresh turmeric, peeled
1 tsp sea salt
1 1/2 C red onion, roughly chopped
1/4 C water
1 can full fat coconut milk
3 C cubed eggplant
1 red bell pepper, cut into 2 in. slices
2-3 C pineapple, diced
2 Tbsp cilantro, roughly chopped
Cauliflower rice (optional)

Method

Blend garlic, chili, ginger, turmeric, salt, onion, and water in a food processor until fully mixed into a wet paste.

Heat blended mixture over medium high for 1-2 minutes in a pot or dutch oven, until fragrant. Add coconut milk and bring to simmer.

Add eggplant, bell peppers, and half of the pineapple. Simmer, partially covered, for 20 minutes.

While the curry simmers, make your cauliflower rice. You can either use our previous recipe, or take out your frustration and grate the head against a super-sharp box grater like we do on occasion.

Toss in the remaining pineapple, simmer for 2 minutes.

Serve over cauliflower rice and garnish with fresh cilantro.

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Pineapple Curry

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
5 whole garlic cloves
1 red Thai chili
1 1/2 in. fresh ginger, peeled
1 1/2 in. fresh turmeric, peeled
1 tsp sea salt
1 1/2 C red onion, roughly chopped
1/4 C water
1 can full fat coconut milk
3 C cubed eggplant
1 red bell pepper, cut into 2 in. slices
2-3 C pineapple, diced
2 Tbsp cilantro, roughly chopped
Cauliflower rice (optional)

Method

  1. Blend garlic, chili, ginger, turmeric, salt, onion, and water in a food processor until fully mixed into a wet paste.
  2. Heat blended mixture over medium high for 1-2 minutes in a pot or dutch oven, until fragrant. Add coconut milk and bring to simmer.
  3. Add eggplant, bell peppers, and half of the pineapple. Simmer, partially covered, for 20 minutes.
  4. While the curry simmers, make your cauliflower rice. You can either use our previous recipe, or take out your frustration and grate the head against a super-sharp box grater like we do on occasion. 
  5. Toss in the remaining pineapple, simmer for 2 minutes.
  6. Serve over cauliflower rice and garnish with fresh cilantro.

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