Despite a willingness to crank the oven to 500º to bake bread all year long, I am far less likely to cook meals during the summer. Last summer there was a two week period where I ate not much besides cereal, salad, and sandwiches (this also caused a lack of blog posts).
I had been looking for a vegetarian meal to have for the week and this curry recipe looked tasty enough to convince me to heat up our wok and give it a try. Because everything cooks so quickly in the wok it’s important to have all of your veggies chopped and spices measured before beginning.
I also couldn’t find our nicer camera and had to rely on my phone to take pictures for this post. One day I’ll live somewhere that has a kitchen with lots of natural light. For now, though, the flash is my friend.
This curry tasted great and had a nice heat (spice-wise) to it. I actually ended up eating it cold a few times when it was hotter out and was quite satisfied.
- 1 pineapple cut into chunks (or 20 oz canned pineapple in juice)
- 1 onion, chopped
- 2 jalapeños, diced
- 1 green pepper, chopped
- 1 cinnamon stick
- ¼ tsp turmeric
- ½ tsp red pepper flakes
- 1 tsp red chili powder
- 1 tsp grated ginger
- 1 tsp mustard seeds
- 2 cloves garlic, minced
- 1.5 tsp sugar
- 1 t salt
- ½ tsp rice wine vinegar
- ⅔ C coconut milk
- Chop the pineapple, onion, jalapeños, pepper, and set aside. Grate ginger, mince garlic, and measure out spices.
- Heat 1 tablespoon of oil in a wok (or large pan) and bring to medium-high heat. Once hot add in mustard seeds, cinnamon stick, jalapeños, and onion. Cook for 2-3 minutes and then add in ginger, garlic, and pepper flakes.
- Cook another 2 minutes, then add in all remaining ingredients. Cook for another 10 minutes and taste for additional seasoning. Serve over rice.