Recipe: Pineapple Coconut Curry

Fresh sweet basil gives the dish a lovely fragrance.

This is one of my favorite dishes to make because it's simple and delicious.  This curry bowl is hot, soothing, and packed full of veggies in a creamy, spicy broth. Adjust the seasonings to your preference if you desire a hotter or milder curry. 

Pineapple Coconut Curry Veggie Bowl

Makes 4-6 servings

Ingredients:

1 T of oil

1 onion sliced thinly

3 cloves of garlic, chopped

1 T minced ginger piece or 1 T of jarred ginger paste

2 bell peppers of your choice (green, red, yellow, or orange)

1 c of shredded carrots

1 jalapeno (don’t include the seeds if you want less heat)

4 green onions sliced thinly

2T soy sauce, tamari, or coconut aminos

2T rice vinegar

2 cups of chopped mushrooms (or cubed tofu)

1 T of organic sugar

1 c. of pineapple chunks, reserve some liquid

2 tsp of curry

1-2 c of loosely packed chopped basil (I always buy big bunches of basil, so I usually end up using 2 cups in the dish)

1 13-oz can of coconut milk (lite or full-fat – whatever your preference, but the full-fat produces a creamier curry)

1 c. of chopped peanuts, toasted (heat a pan and throw the nuts in and mix every 30 seconds for 2 minutes or until the peanuts become fragrant)

Coconut milk makes the curry creamy, and the pineapple juice adds a little sweetness.

Directions:

Heat the oil over medium heat in a large soup pot. Add the sliced onions and cook for 3 minutes, stirring occasionally. Add the curry powder and stir. After 30 seconds, add the garlic, carrots, bell peppers, jalapeno, and green onions and cook for 3 minutes, stirring occasionally. While the veggies cook, chop up your mushrooms (I like using shiitake). Add the mushrooms to the pot, along with the soy sauce and vinegar. Stir and cook for 5 minutes. Add the can of coconut milk, sugar, ¼ c. of pineapple juice, and the pineapple chunks and cook for another 3-5 minutes, stirring occasionally.  Add the basil, lower the heat, and let the curry simmer for 5-10 minutes. Taste and add salt, more pineapple juice, sugar, or something spicy (like red chili flakes or red chili paste). Mix in the peanuts, turn off the heat, and cover the pot. When ready to eat, serve over steaming rice and garnish with a few cilantro leaves, additional jalapeno slices, and lime wedges.