It's no secret that we are curry lovers. We always enjoy creating new flavours for our curry recipes, and this curry recipe has turned out pretty darn special.
This is a curry recipe for those who prefer a more creamier, and mild curry flavour.
Our Creamy Coconut & Pineapple Curry is jam packed full of fresh and vibrant flavours, and the added surprises of Pineapple chunks are delightful. The combination of a little heat (or a lot of heat depending how many chillis you decide to add), and the sweet juicy pineapple is a fantastic balance of flavours, and we're so glad we decided to add the pineapple.
We made this a vegetarian curry recipe, however, you could easily add meat if you desired. We think chicken would pair nicely with this recipe.
Each mouthful of this curry brings a joy of different flavours. Its fresh, creamy, zingy, sweet, and warming - AMAZING!
We absolutely LOVE this recipe. It's perfect served with rice or, by itself. Just be sure to have some fresh naan, or crusty bread to soak up all that delicious curry sauce. Its finger licking good.
Curry is also fantastic for meal-prep, and tastes better the day after. Just store in a glass airtight container in the fridge, or put into the freezer.
Lets crack on with this delicious Creamy Coconut & Pineapple Curry Recipe.
Happy Cooking!
The Chai Home 😋
INGREDIENTS
500ml of Full Fat Coconut Milk
1x large Onion - finely diced
5x large Cloves of Garlic - finely diced
Thumb size piece of Fresh Ginger - peeled and finely grated
1 - 2 red Chilli's finely diced - depending on your heat preference
1x large head of Cauliflower - cut into mouth sized pieces
1x large Red Bell Pepper - diced
250g of Button Mushrooms - cut into quarters
3x heaped tbsp of Dessicated Coconut
3x rings of canned Pineapple - diced
160g of Natural Yoghurt
2x large pinches of Sea Salt
2x large pinches of Cracked Black Pepper
3x heaped tsp of Ground Coriander
2x heaped tsp of Garlic Powder
2x heaped tsp of Ground Ginger
1x heaped tsp of Turmeric
Juice of half a Lime
1/2 cup of Water plus 2 dashes
2x tbsp of Butter
1x tbsp of Olive Oil
To garnish
Handful of fresh Coriander
METHOD
In a large frying pan or skillet heat the butter and oil on a high heat, and then add the onion, fresh garlic, fresh ginger and red chilli. Mix well and then add in the salt and pepper, and all the other dried herbs. Mix.
Turn to a medium-low heat and add in the cauliflower along with the dessicated coconut, and two dashes of water. Coat the cauliflower in all the spices.
Add the coconut milk, and a half cup of water. Stir and cook for for 1 - 2 minutes before adding the red bell pepper. Stir through, turn the heat to low and pop on a lid.
Simmer for 10 minutes - stir occasionally.
Add in the mushrooms and lime juice. Stir and pop the lid back on and simmer on low for a further 10 minutes - stir occasionally.
After the 10 minutes the cauliflower should be cooked and tender. Turn off the heat and stir through the natural yoghurt.
Top with fresh Coriander leaves and serve.
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