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Sri Lankan Pineapple Curry
Prep 10 minutes
Cooking 25 minutes
Total 35 minutes
Makes 3 -4 servings

Ingredients
 

  • 1kg / 2.2 lbs. pineapple chunks with juice, see notes!
  • 3 tablespoon coconut oil
  • 1 cinnamon stick
  • 3 green cardamom pods slightly crushed
  • 1 teaspoon black mustard seeds use yellow for milder flavour
  • 2 teaspoon curry powder
  • ½ teaspoon turmeric ground
  • 1 onion diced
  • 4 cloves of garlic chopped or sliced
  • 2 green chillies or 1 small red chilli, chopped
  • 125ml / ½ cup coconut milk

Instructions
 

  • Heat some oil in a large frying pan or a wok over medium-high heat. Once the oil is hot, add the whole spices: cinnamon stick, cardamom pods and mustard seeds. Fry for about 2 minutes, stirring occasionally until you hear the mustard seeds pop.
  • Add ground spices (turmeric & curry powder) and stir quite frequently so they don’t burn. After a minute or so, add onion, garlic and chilli(es). Fry until the onion turns translucent.
  • Add pineapple chunks (including the juice) and coconut milk and bring to a simmer.
  • Cook your Curry for about 15-20 minutes over low to medium heat, so the fruit has some time to marinate in the sauce.
    While the curry is simmering, cook some rice, heat up or make some naan bread or make cauliflower rice (for low-carb and paleo).
  • Pick out the cinnamon stick and cardamom pods. Serve hot with (cauliflower) rice or naan bread and garnish with fresh cilantro.

Notes

  • Pineapple: I only weighed the pineapple chunks, so after I cut off the skin. I guess, just pick a pineapple around 1.5kg / 3.3lbs. It doesn't matter all too much though. You can also use tinned/canned pineapple (in its own juice) instead.
  • Additional Ingredients: Although this curry totally tastes wonderful on its own with just pineapple, I absolutely loooove adding zucchini or squash to it
  • Storage: This Sri Lankan Pineapple Curry keeps in the fridge, in an airtight container, for several days. You can also freeze it for up to 3 months.