Tropical Pineapple Curry Delight

Today’s Recipe: Tangy Pineapple Curry

I’m excited to share this unique and flavorful dish with you today. The combination of tangy pineapple and aromatic curry spices is a real treat for the taste buds. I love making this recipe on a rainy day to bring some tropical vibes into my kitchen.

Ingredients:

• 350g pineapple chunks
• 400ml coconut milk
• 2 bell peppers, sliced
• 1 can (400g) chickpeas, drained
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp coconut sugar
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon

To start, heat the vegetable oil in a large skillet over medium heat. Add the sliced bell peppers and cook for 3-4 minutes until they start to soften. Next, stir in the curry powder, turmeric, salt, and black pepper, allowing the spices to toast for a minute to release their flavors.

Add the pineapple chunks, chickpeas, and coconut milk to the skillet. Stir well to combine all the ingredients. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.

Once the curry has thickened slightly, stir in the coconut sugar to balance out the tanginess of the pineapple. Taste and adjust the seasoning if needed.

Serve the tangy pineapple curry over steamed rice or with naan bread. Garnish with fresh cilantro for a burst of freshness.

This recipe serves 4 people, with each serving weighing approximately 400g. One serving of this tangy pineapple curry is around 350 calories.

One unique tip for this recipe is to add a squeeze of lime juice right before serving. The acidity brightens up the flavors and takes this dish to the next level.

I hope you enjoy making and eating this tangy pineapple curry as much as I do. Feel free to customize it with your favorite vegetables or protein sources. Bon appétit!