Vegetarian Pineapple Curry Food

PINEAPPLE CURRY

Pineapple Curry image

Pineapple Curry is a creamy and flavorful vegetarian curry that makes an incredible dinner paired with rice. This 25-minute curry is one of my favorite go-to curry recipes!

Provided by Oh My Veggies

Time 25m

Number Of Ingredients 13

Ingredients

1 Can Pineapple Chunks (20 Ounces)
1 Cup Milk
½ Cup Pineapple Juice (reserved from can)
1 onion (diced)
2 Cloves Garlic (minced)
2 Tablespoons Olive Oil
2 Tablespoons Curry Powder
1 Tablespoon all-purpose flour
2 Teaspoons ground cumin
1 Teaspoon Turmeric
1 Teaspoon Black Pepper
1 Teaspoon Paprika
Salt (to taste)

Steps:

Heat olive oil in a pan over medium heat.
Sauté the onion, garlic, and pineapple until the onions are translucent, about 3-5 minutes.
Add spices to the pan and continue to cook and stir for a minute or two.
Slowly add the milk and juice while stirring. Let the mixture simmer until it starts to thicken, about 10 minutes. Salt to taste.
Serve over rice and enjoy!

Nutrition Facts : Calories 607 kcal, Carbohydrate 57 g, Protein 13 g, Fat 39 g, SaturatedFat 9 g, Cholesterol 24 mg, Sodium 128 mg, Fiber 7 g, Sugar 30 g, ServingSize 1 serving

SRI LANKAN PINEAPPLE CURRY

Sri Lankan Pineapple Curry image

Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.

Provided by Brian Holley

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

19 ounces pineapple chunks, drained (keep the juice)
1 small onion, sliced
2 hot green peppers, seeded and sliced
1 1/2 teaspoons mild curry powder
1/4 teaspoon turmeric
1 teaspoon fish sauce
1/2 teaspoon ground black mustard seeds
6 curry leaves
2 garlic cloves, crushed
1/2 inch cube fresh gingerroot, grated
1/4 cup coconut milk
3 tablespoons cooking oil
1 tablespoon sugar
salt

Steps:

Heat the oil in a pan and fry the onions and green peppers till just soft.
Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
Add half of the pineapple juice to the pan and cook for 2 minutes.
Add the sugar and coconut milk, simmer 2 minutes.
Take off of the heat.
Serve hot or cold as a side dish for your curry.

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