Pineapple Curry

Serves 4


Ingredients:

1 medium pineapple
1 tsp cardamom seeds
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp whole cloves
2 tbsp oil
2 spring onions, cut in 2cm pieces
2 tsp grated fresh ginger
4 candlenuts, roughly chopped
1 cup (250ml) water
1 tsp sambal oelek
1 tbsp chopped fresh mint


Method:

• Peel and halve the pineapple, remove the core, and cut the pineapple into 2cm chunks.


• Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.


• Heat the oil in a medium pan; add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.


• Add the water, sambal oelek, mint and pineapple and bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape. Serve as an accompaniment.

Note: If the pineapple is a little tart, add 1-2 teaspoons sugar. A 450g can of drained pineapple pieces can be used instead of fresh pineapple.


Nutrition per serve:
Protein 5g
Fat 10g
Carbohydrate 35g
Dietary Fibre 10g
Cholesterol 0mg
1095 kj (260 cal)