I just LOVE to cook with pineapple!
I am blessed here in Australia with pineapple farmers.
And I actually have a couple of plants growing in my garden as well!
We harvested a couple of pineapples and really loved it.
Juicy, sweet,... YES.
When it comes to cooking with pineapple, people have different opinions.
One half says yes,... the other says no.
I am a clear YES!
Back in Germany, Curries are often cooked with pineapple.
That's why I was disappointed when we got here and realized, the German Indian Curries,
are not really Indian. But, I anyway love the pineapple in a Curry.
I also love Thai Curries. But they are often to hot for my taste.
And,.... back in Germany again,... pineapple is used. Not here in Australia.
Sweet and sour Chinese in German Chinese restaurants -
you name it, you will have pineapple in the dish.
Not here. Well, not at the restaurants we visited so far.
But because I love it, I created my own Curry.
Inspired by every cuisine with my own touch.
A very simple Curry - quick to cook - and VERY delicious.
Actually, I think this is my favorite Curry :-)
Kaffir Lime,... one key ingredient here to really bring in that great Thai Curry flavor.
I am blessed with a little Kaffir lime tree in my garden. It is best to use the fruit peel.
And the juice. But the leaves are just fine as well, if you can't get the fruit.
This is how the fruit looks like. Pretty different in taste to a normal lime.
Those limes are very fragrant. Perfect for a kind of tropical Curry.
I named it tropical Curry, because I am not sure what cuisine I should put it in.
So tropical it is, haha. I hope you like it!
To cook 2 generous serves you will need:
2 tins of chickpeas
110g green capsicum - quartered
120g fresh pineapple - quartered
100g carrot - quartered
50g onion - chopped
12g fresh grated Ginger
5g (1 small) clove of garlic - grated
9g fresh chopped up Coriander
1/2 tbsp coconut oil
1 tin coconut milk (with a tiny splash of water to clean out the tin - add to the pan)
1 tbsp coconut amino sauce
1 tbsp organic gluten free Tamari sauce
about 1 tsp grated kaffir lime peel
1 tsp kaffir lime juice
1 tbsp Curry Powder
1 tsp hot Curry Powder
1/2 tsp Turmeric powder
1 tsp maple syrup
a pinch of pink or sea salt for seasoning
Directions:
1. prepare all the ingredients.
2. heat the coconut oil into a frying pan and add the onion. Fry until slightly soft.
Add capsicum and carrot. Fry on high heat for about 2-3 minutes.
3. add ginger, garlic and kaffir zest. Add the chickpeas and pineapple.
Season with the Curry powders and stir well to combine.
4. Deglaze with the coconut and tamari sauce.
Stir well to combine. Add the coconut milk and turn down the heat to a simmer.
5. Add the maple and kaffir juice, a pinch of salt - and the chopped up coriander.
6. Simmer for about 15 minutes.
Serve up with rice of your choice and ENJOY :-)