Sri Lankan Pineapple Curry (Vegan)

Ingredients

• 1 medium Fresh Pineapple
• 2 tablespoons Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 small Green Chilies
• 1.5 tablespoons Curry Powder
• 0.5 teaspoon Turmeric Powder
• 1 can Coconut Milk
• 1 tablespoon Brown Sugar
• 1 teaspoon Tamarind Paste
• 0.75 teaspoon Salt

Instructions

1. 1Peel the 1 medium Fresh Pineapple and cut it into 1-inch cubes.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of Coconut Oil.
3. 3Once the coconut oil is shimmering, add the 1 medium Onion (chopped), 3 cloves Garlic (minced), 1 tablespoon Ginger (grated), and 2 small Green Chilies (thinly sliced). Cook, stirring often, until the vegetables are softened and the onion is translucent, about 5 minutes.
4. 4Add the 1.5 tablespoons of Curry Powder and the 0.5 teaspoon of Turmeric Powder to the pot. Stir constantly and cook for 1 minute until fragrant.
5. 5Add the cubed 1 medium Fresh Pineapple, 1 can of Coconut Milk, 1 tablespoon of Brown Sugar, and 1 tablespoon of Tamarind Paste to the pot. Stir everything together and bring the mixture to a gentle simmer.
6. 6Reduce the heat to low (250°F / 120°C), cover the pot, and let the curry simmer for 15-20 minutes. Stir occasionally. The curry is ready when the pineapple is tender when pierced with a fork and the sauce has thickened slightly.
7. 7Stir in the 0.75 teaspoon of Salt. Taste and add a tiny bit more salt if needed.
8. 8Serve the Sri Lankan Pineapple Curry hot, ideally with steamed rice.

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