This mixed vegetables and pineapple curry may seen very ordinary to you but it was the first time I ever bought a fresh whole pineapple (I usually use canned pineapples) and use it in my cooking.
I wanted color, a rainbow diet and that was obvious. Green, orange, red, yellow. I have that. As it was vegetarian, I used fried shallots as the flavor element to tune up the entire dish, despite it being a curry (already spiced), I wanted another savory balance to it.
Mixed Vegetables and Pineapple Curry
Ingredients:10-12 green beans, rinsed and sliced to finger-length; 1/2 orange pepper(hothouse), rinsed, seeded and roughly chopped, bite-size; 1/2 green peppers, rinsed, seeded and roughly chopped, bite-size; a few blanched broccoli florets; a few fresh pineapple chunks; 1 small tomato, sliced into 4 wedges; 2-3 cloves garlic, thinly sliced; 1 shallots thinly sliced, few thin slices of ginger; pinch of cumin, fennel, red chili pepper flakes, 2 tsp curry powder, salt and pepper to taste
Directions: In a wok of heated oil, add in shallots and fry till slightly brown. Dish out and set aside. Use the remaining oil in the wok to toast the cumin and fennel till fragrant, then add ginger and garlic and fry till fragrant. Add half the curry powder and chili flakes and fry with the garlic and ginger. Add the green beans and peppers and fry them in the wok, mixing well. Add a little water and let the mixture simmer till vegetables turn slightly tender. Add in remaining curry powder, mix well; add in some water (3-4 tbsp), add in broccoli, pineapples and tomatoes, mix well; salt and pepper to taste, cover the wok and let it simmer for about 5 minutes. Finally, return half the shallots to the vegetables, mix well for flavors to infuse. Dish out, garnish with remaining fried shallots and serve.
This side dish goes to Side-Dish Showdown in July and Two for Tuesdays: REAL FOOD.
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Tag: pineapple, vegetarian, curry
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