VEGETABLE CURRY
Vegetable curry recipe with coconut milk, pineapple, and chickpeas (or beans)! This healthy comfort meal is vegan, gluten-free, oil-free, easy to make and can be also prepared in a slow cooker.
Provided by Michaela Vais
Categories Main Course
Time 28m
Number Of Ingredients 19
Steps:
- Chop the veggies + onion and put everything in a large pan or pot with a little water (or use oil, if not oil-free) and fry on medium heat for about 8-9 minutes. Add the garlic and fry for a further minute. Stir frequently.
- Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple chunks.
- Add coconut milk, all spices + salt and pepper to taste. Simmer for about 10 minutes or longer (for a thicker curry). You can also add 1-2 tsp of cornstarch (mix it with some coconut milk before you add it) to make the curry sauce even thicker.
- Serve the curry with cooked rice of choice, potatoes, or naan bread. Garnish with fresh coriander. Enjoy!
Nutrition Facts : Calories 207 kcal, Carbohydrate 26.5 g, Protein 6.7 g, Fat 5.6 g, SaturatedFat 2.6 g, Fiber 9.6 g, Sugar 15 g, ServingSize 1 serving
PINEAPPLE OR APPLE COCONUT CURRY
Make and share this Pineapple or Apple Coconut Curry recipe from Food.com.
Provided by Artandkitchen
Categories Pineapple
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare all your ingredients.
- In a frying pan heat oil and fry onion, garlic and whole spices until onion are soft.
- Add now ground spices and stir for one more minute.
- Add pineapple (or apples) and stir until well coated.
- Add salt, coconut milk and sugar.
- Cook uncovered 5 minutes or until soft.
- Serve with white rice.
Nutrition Facts : Calories 427.8, Fat 16.2, SaturatedFat 12, Sodium 613, Carbohydrate 73.4, Fiber 4.4, Sugar 62.3, Protein 2.6
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
CHICKEN CURRY WITH PINEAPPLE
Steps:
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden. Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute. Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.
PORK AND PINEAPPLE COCONUT CURRY
This is ideal for a quick supper. The heat of the curry balances out the sweetness of the pineapple.
Provided by mell_2
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
- Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
- Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
- Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
- Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.
Nutrition Facts : Calories 444.4, Fat 32.5, SaturatedFat 21.1, Cholesterol 60, Sodium 442.8, Carbohydrate 17.3, Fiber 3.3, Sugar 12.6, Protein 23.4
PINEAPPLE CURRY
Provided by Joan Nathan
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pulse the coconut, turmeric, onion, garlic and cumin seeds in a food processor until finely chopped and combined. Set aside.
- Heat the coconut oil in a large sauté pan over medium heat. Add the mustard seeds and the curry leaves, and let them cook until the mustard seeds pop, about 3 to 4 minutes.
- Add the coconut mixture and 2/3 cup water and cook for about 3 minutes. Then add the pineapple, sugar, salt and another 1/3 cup water, if needed. Continue cooking until the water has almost been absorbed and the pineapple is soft, about 10 minutes. Adjust the seasonings to taste and serve with rice.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 5 grams, TransFat 0 grams
PINEAPPLE CURRY CHICKEN
Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.
Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.
SLOW-COOKER CHICKEN-COCONUT-PINEAPPLE CURRY
Come home to this tropical-style chicken, coconut and pineapple recipe that's slow cooked for dinner using Old El Paso® chopped green chiles and Progresso® chicken broth - serve over rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h55m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
- Cover; cook on Low heat setting 6 to 7 hours.
- Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.
Nutrition Facts : Calories 570, Carbohydrate 66 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 18 g, TransFat 0 g
THAI PINEAPPLE SHRIMP CURRY
My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!
Provided by Deb Brown
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
- Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.
Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g
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