Pineapple Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 m. Pineapple
- 1 teaspoon cardamom
- 1 teaspoon coriander
- 1 teaspoon cumin
- 0.5 teaspoon ½ clove (s), whole
- 2 tablespoons oil
- 2 spring onions, cut into cm long pieces
- 2 teaspoons ginger, fresher, grated
- 4 nuts, kemiri nuts, macadamias or 10 cashew nuts, roughly chopped
- 1 teaspoon sambal oelek
- 1 tablespoon mint, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Peel the pineapple and remove the middle hard stalk. Cut the pulp into cubes. Crush cardamom, coriander and cumin with cloves in a mortar.
- Heat the oil in a saucepan and stir-fry the spring onions, ginger, nuts and spice mixture over a low heat for 3 minutes. Pour in water, add sambal oelek, mint and pineapple pieces and bring to the boil briefly. Cover and simmer over a mild heat for 10 minutes, until the pineapple is soft but not yet crumbling.
- The curry is enough as a side dish.
- TIP: If the pineapple is a little bit tart in taste, add 1-2 teaspoons of sugar. Instead of the fresh pineapple, you can also take 450 g of pineapple pieces from the can (without liquid).
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