Pineapple Curry

Pineapple curry is spicy, tangy, and mildly sweet. The combination of the pineapple’s sourness with the sweetness and spice of the cooked gravy is like a flavor bomb. Enjoy with any Indian flatbread or hot, steamed rice!

5 from 1 vote

Print Pin

Course: Entrée, Main Course

Cuisine: Sri Lankan

Keyword: Pineapple Curry

Prep Time: 10

Cook Time: 14

Servings: servings

Calories: 219kcal

Ingredients

1 medium pineapple peeled, core discarded and the
2 tablespoons coconut oil
1 medium onion chopped
3 cloves garlic minced
1/2 bell pepper diced
1 inch cinnamon
3 whole cardamom
8 curry leaves (optional)
2 pieces pandan leaves
1 tablespoon curry powder
1/2 teaspoon cumin powder
1/2 teaspoon ground turmeric
1 teaspoon chili powder or 1/4 teaspoon cayenne pepper
1/4 cup water
2 tablespoons coconut milk
1 1/2 teaspoon salt

Instructions

Peel pineapple skin and dice them into small pieces.
Heat coconut oil in a large saucepan over medium-high heat.
Add the onions, pepper, and garlic, and cook until the onions become transparent about 3 minutes.
Add cinnamon, cardamom, curry leaves, and Pandan Leaves.
Add curry powder, cumin, turmeric powder, and chili powder,
Add the Pineapple cubes, water, coconut milk, and salt to taste
Bring to a simmer and cook for about 10 minutes stirring occasionally.

Nutrition