PINEAPPLE CURRY

Pineapple Curry image

Provided by Joan Nathan

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

Pulse the coconut, turmeric, onion, garlic and cumin seeds in a food processor until finely chopped and combined. Set aside.
Heat the coconut oil in a large sauté pan over medium heat. Add the mustard seeds and the curry leaves, and let them cook until the mustard seeds pop, about 3 to 4 minutes.
Add the coconut mixture and 2/3 cup water and cook for about 3 minutes. Then add the pineapple, sugar, salt and another 1/3 cup water, if needed. Continue cooking until the water has almost been absorbed and the pineapple is soft, about 10 minutes. Adjust the seasonings to taste and serve with rice.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 5 grams, TransFat 0 grams