85 g (3 oz) pineapple chunks
1 tbsp tomato pur饊splash of water
1 clove garlic, peeled and chopped
55 g (2 oz) creamed coconut, chopped
pinch of cumin seeds
pinch of chilli flakes
a few coriander seeds
pinch of ground cinnamon
fresh coriander, to serve
1 tbsp tomato pur饊splash of water
1 clove garlic, peeled and chopped
55 g (2 oz) creamed coconut, chopped
pinch of cumin seeds
pinch of chilli flakes
a few coriander seeds
pinch of ground cinnamon
fresh coriander, to serve
method
1. Heat a wok and sauté the pineapple chunks for 2 - 3 minutes.
2. Place the tomato purée, water, garlic, coconut and spices into a mini food processor and blend until smooth. Add the mixture to the wok and simmer gently for 6-8 minutes, stirring occasionally.
3. Transfer the curry to a plate and garnish with coriander to serve.
2. Place the tomato purée, water, garlic, coconut and spices into a mini food processor and blend until smooth. Add the mixture to the wok and simmer gently for 6-8 minutes, stirring occasionally.
3. Transfer the curry to a plate and garnish with coriander to serve.
serving amount
serves 1
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