Pineapple Curry

Name: Pineapple Curry
Ingredients: 1/2 coconut, grated, or 1 cup unsweetened shredded coconut; 1 teaspoon ground turmeric; 1 small onion, diced; 1 clove garlic, minced; 1 teaspoon cumin seeds; 2 teaspoons coconut oil; 1 teaspoon mustard seeds; 3 fresh curry leaves, available online or in specialty shops; 1 pineapple, about 1 pound, cut into one-inch chunks; 1 teaspoon sugar; 1/2 teaspoon salt

11 ingredients

8 steps

Ingredients

1/2 coconut, grated, or 1 cup unsweetened shredded coconut
1 teaspoon ground turmeric
1 small onion, diced
1 clove garlic, minced
1 teaspoon cumin seeds
2 teaspoons coconut oil
1 teaspoon mustard seeds
3 fresh curry leaves, available online or in specialty shops
1 pineapple, about 1 pound, cut into one-inch chunks
1 teaspoon sugar
1/2 teaspoon salt

Directions

1

Pulse the coconut, turmeric, onion, garlic and cumin seeds in a food processor until finely chopped and combined.
2

Set aside.
3

Heat the coconut oil in a large saute pan over medium heat.
4

Add the mustard seeds and the curry leaves, and let them cook until the mustard seeds pop, about 3 to 4 minutes.
5

Add the coconut mixture and 2/3 cup water and cook for about 3 minutes.
6

Then add the pineapple, sugar, salt and another 1/3 cup water, if needed.
7

Continue cooking until the water has almost been absorbed and the pineapple is soft, about 10 minutes.
8

Adjust the seasonings to taste and serve with rice.