Sri Lankan Pineapple Curry (Gluten-Free)

Ingredients

• 1 medium Fresh pineapple
• 1 can Coconut milk
• 0.5 medium Onion
• 2 Green chilies
• 2 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Turmeric powder
• 1 tbsp Curry powder (Sri Lankan)
• 1 Cinnamon stick
• 5 Curry leaves
• 1 tbsp Sugar
• 1 tbsp Lime juice
• to taste Salt

Instructions

1. 1Peel and core the 1 medium fresh pineapple. Cut the pineapple into approximately 1-inch cubes.
2. 2Place a large, heavy-bottomed pot over medium heat (approximately 350°F / 175°C). Add the 0.5 medium onion and cook, stirring occasionally, for 4 to 6 minutes, until the onion pieces are soft and translucent.
3. 3Add the 2 cloves garlic, 1 tsp ginger, 0.5 tsp turmeric powder, 1 tbsp Sri Lankan curry powder, 1 cinnamon stick, and 5 curry leaves to the pot. Stir constantly for 1 minute, until the spices become fragrant and you can smell their aroma, being careful not to let them stick or burn.
4. 4Add the prepared 1 medium fresh pineapple pieces to the pot. Cook for 4 to 6 minutes, stirring occasionally, until the pineapple pieces begin to soften slightly.
5. 5Pour in the 1 can of coconut milk. Add the 1 tbsp sugar and 1 tbsp lime juice. Stir all ingredients together and increase the heat slightly to bring the mixture to a gentle simmer, where small bubbles appear around the edges of the pot.
6. 6Reduce the heat to low (approximately 250°F / 120°C). Cover the pot and let the curry cook for 14 to 16 minutes, or until the pineapple pieces are tender when poked with a fork and the sauce has thickened slightly.
7. 7Remove the pot from the heat. Stir in salt to taste, adding small amounts until the flavor is balanced.
8. 8Serve the Sri Lankan pineapple curry hot, ideally accompanied by plain rice.

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