I love curry! Just thinking about it and staring at these photos while conditioning myself to write is making me salivate like a hungry wolf. Well, that gives me another reason to prepare this again later tonight as I have some fresh pineapples at home. Who doesn’t love pineapples? even Winkles, our four-legged furry baby is a fan.
Growing in abundance here in Hawai’i, this lovely tropical fruit is high in Vitamin C, dietary fiber, electrolytes, phyto-nutrients, among others. I love it in smoothie or eating it as is. Here’s another fun fact: it’s also a good replacement for leather! Ever heard of Piñatex? more than a trend in the vegan fashion scene, this sustainable pineapple leather is made from fibers extracted from pineapple leaves. Curious to see how Piñatex looks? I have a bag review, you can watch it here!
Okay going to back to this recipe. If you are a lover of curry dishes, you know that it comes in different palatable varieties. There is a restaurant near my work place that serves pineapple curry which I used to order. It ain’t that hard to cook since I make curries anyway, and so I thought. Without repeating the obvious, pineapples, in particular pineapple chunks, are the key to perfecting this dish your way. Want to bring it to the next level? add Thai basil while simmering and before serving for that authentic Asian flair.
This hearty curry recipe is bursting with flavor. The addition of pineapples give a delectable taste to this traditional dish.
- 1 can organic coconut milk
- 4 cups water
- pineapple chunks
- medium size potatoes, cut in quarter
- 1 stem broccoli
- baby carrots
- 1 green bell pepper, sliced
- snap peas
- 6 tbsps FYSH (vegan fish sauce) optional
- 1.5 tbsp curry powder
- 1 tsp Thai paste
- fresh Thai basil leaves
- Dash salt and pepper to taste
Bring cocunut milk, water and potatoes to a boil.
Add pineapple chunks, curry powder, vegan fish sauce, that basil leaves. Simmer.
Potatoes will make the soup “creamy”. Once cooked, add the remaining vegetables.
Serve with rice and fresh Thai basil leaves.
Ha! I’m sure you did a double take on FYSH. Like what the hell is it? haha! It’s actually made from organic seaweed. Traditional asian dish use fish sauce and FYSH is a nifty invention for the vegans. See, everything can be veganized nowadays with a little bit of creativity. If you enjoy this recipe, please bookmark, tweet, pin or share with a friend. I have more recipes on the blog, you can find them here.