Ingredients for Indonesian Pineapple Curry
- Cardamom Seed
- Coriander Seed
- Cumin Seed
- Whole Cloves
- Canola Oil
- Spring Onions
- Fresh Ginger
- 1/4 cup candlenuts
- 1 cup water
- 1-2 tablespoons sambal oelek (adjust to taste)
- Of Fresh Mint
- Fresh Pineapple
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How to Make Indonesian Pineapple Curry
- Spice Mixture: Grind 1 teaspoon cardamom seeds, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, and 5 cloves in a mortar and pestle until finely ground.
- Prepare the Pineapple: Peel and halve a medium pineapple (approximately 2 cups). Remove the core and cut into 1-inch chunks. Set aside.
- Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a medium pan over medium heat. Add 1/2 cup chopped spring onion, 2 tablespoons grated ginger, and 1/4 cup candlenuts. Sauté for 3 minutes, stirring frequently.
- Add Spices and Liquid: Stir in the ground spice mixture from step 1. Add 1 cup of water, 1-2 tablespoons of sambal oelek (adjust to your spice preference), and 1/4 cup chopped fresh mint leaves.
- Simmer the Curry: Add the pineapple chunks. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until the pineapple is tender but still holds its shape. Stir occasionally.
- Serve: Serve warm as an accompaniment to your favorite Indonesian dishes or with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
0g
Carbs
1g
