|2 chicken breast(s) or tofu|
|2 garlic cloves|
|thumb sized piece of fresh ginger|
|1 white onion|
|1 tbsp turmeric|
|1 can(s) coconut milk|
|1 cup fresh pineapple|
|handful of cauliflower|
|1 large carrot|
|good lug of tamari/soya sauce|
|handful fresh coriander|
|280g brown rice|
Turmeric and Pineapple Curry is a mild coconut milk based curry with a sweet and savoury twist. Enjoy the health benefits of this nutrient packed dinner.
This Turmeric and Pineapple Curry recipe is hands down my favourite mild curry recipe. Its sweet yet savoury. Its creamy yet light. Its an easy and quick mid-week dinner that the whole family can enjoy. Adding fresh pineapple to this dish takes the flavour to a whole new level. This recipe was derived from Model Sanne Vloet’s YoutTube channel. Her amazingly lean and nutritious diet and cooking is a great inspiration to me!
The sauce for this recipe is so simple yet full of delicious flavours. It starts with fresh ginger, garlic, white onion and turmeric for a strong savoury flavour. Then for the liquid I use canned coconut milk and soya sauce/tamari. Sometimes I add a little chicken broth for an extra depth of savoury flavour.
Turmeric has a very mild flavour and isn’t at all very spicy making it perfect for children’s sensitive taste buds or fussy eaters. The coconut milk and fresh pineapple makes the dish super creamy and sweet.
All of the ingredients used in this curry are natural and promote good health, keeping your body in balance. Turmeric especially is considered a superfood due to its anti-inflammatory and antioxidant properties. Click here to read more about turmerics health benefits. Turmeric and Pineapple curry is filled with vegetables, ginger and garlic. Ginger and garlic both have powerful medicinal properties. I serve this curry with brown rice for a slow releasing carbohydrate. After eating this balanced meal I feel fully satisfied without my blood sugars sky rocketing.
Turmeric and Pineapple Curry is so versatile and can easily be a wholesome vegan dinner, just swap the chicken for tofu or leave it out completely!
Mix it up with any vegetables that you love. I have used cauliflower, courgette and carrot. I also love to add sliced red bell pepper, broccoli and mushrooms or add a little heat with some fresh chilli.
Love Curry? Check out Moroccan Chickpea and Turkey Curry
Cook the rice according to the packet instructions. Slice the chicken breast or tofu and fry in a large pan. Peel and grate ginger and finely chop along with the garlic. Dice the onion. When the chicken is almost cooked add the garlic, ginger and onion and stir fry for a few minutes until the onion is soft. Add the turmeric and courgette, stir fry for another minute. Next add the coconut milk, pineapple and cauliflower and simmer for 7 - 10 minutes.
Use a speed peeler to peel the carrot, once the outer skin is removed carry on peeling to create ribbons of carrot. Add the carrot to the curry along with a good lug of soya sauce or tamari. Stir and simmer for another minute or so. Serve with brown rice and sprinkle over the chopped coriander. Add some fresh chopped chilli or some cashew nuts for something a little extra.