Pineapple Curry
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Pineapple Curry
Recipe By Dani Venn
Ingredients
2 tbsp unrefined coconut oil
½ brown onion, finely diced
1 tsp brown mustard seeds
½ tsp dried chilli powder or 1 tsp dried chilli flakes
½ teaspoon turmeric powder
2 sprigs curry leaves
1 stick lemongrass, white part only, outer layer removed, bruised
1 tbsp maldive fish chips / flakes, crushed in mortar and pestle
1 pineapple, skin removed, cored and diced into chunks
1 pandan leaf, tied into knot
1 cup coconut milk
salt, to season
1 small cauliflower, cut into florets
½ bunch coriander, finely chopped
1-2 tbsp unrefined coconut oil
medium Raco frypan
Method
Place medium sized frypan over medium-high heat, add coconut oil, when hot add onion and sauté for a few minutes then add mustard seeds, chilli powder or flakes, turmeric, curry leaves, Maldive fish flakes and lemongrass and stir to cook evenly for a few minutes. Add diced pineapple, coconut milk, pandan leaf and place heat on medium-low and allow to simmer for about 15 minutes.
To make cauliflower rice, blitz floret in a food processor until the cauliflower resembles couscous or rice, add coconut oil to medium-large frypan over medium heat, add coconut oil when hot add cauliflower rice and toss well to cook for about 5 minutes. Season with salt and pepper and stir through coriander leaves to finish.
When pineapple curry has cooked, remove from heat and place in serving bowl with cauliflower rice.
