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Pineapple Curry Recipe

Name: Red Lantern Asian Fusion Olympias Pineapple Curry Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbs olive oil or neutral vegetable oil; 1 cup yellow or white onion, finely chopped; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 1 tbs mild curry powder; 1 tsp red chili flakes (optional); 1 cup diced canned tomatoes (or 2 medium fresh tomatoes, chopped); 400 ml coconut milk (full-fat for creamier curry); 1 cup vegetable broth or water; 3 cups fresh pineapple, cut into 1-inch chunks (or canned, drained); 1 cup red bell pepper, thinly sliced; 1 cup carrot, thinly sliced on the bias; 2 cups baby spinach or kale, roughly chopped; 2 tbs soy sauce or tamari; 1 tbs brown sugar or palm sugar; 2 tbs lime juice (about 1 lime); 1 tsp salt; 0.25 cup fresh cilantro, chopped (for garnish); 0.5 cup toasted cashews or peanuts (optional, for texture); 4 servings steamed jasmine rice or basmati; 4 pieces lime wedges

Inspired by Red Lantern Asian Fusion Olympia

Time40m

Serves4

Make Pineapple Curry Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Base

2 tbs olive oil or neutral vegetable oil

1 cup yellow or white onion, finely chopped

3 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tsp Ground turmeric

1 tsp Ground coriander

1 tsp Ground cumin

1 tbs mild curry powder

1 tsp red chili flakes (optional)

Liquids & Tomatoes

1 cup diced canned tomatoes (or 2 medium fresh tomatoes, chopped)

1 2/3 cup (400 ml) coconut milk (full-fat for creamier curry)

1 cup vegetable broth or water

Produce & Main

3 cups fresh pineapple, cut into 1-inch chunks (or canned, drained)

1 cup red bell pepper, thinly sliced

1 cup carrot, thinly sliced on the bias

2 cups baby spinach or kale, roughly chopped

Seasoning & Finish

2 tbs soy sauce or tamari

1 tbs brown sugar or palm sugar

2 tbs lime juice (about 1 lime)

1 tsp Celtic sea salt

1/4 cup fresh cilantro, chopped (for garnish)

1/2 cup toasted cashews or peanuts (optional, for texture)

To Serve

4 servings steamed jasmine rice or basmati

4 pieces Lime wedges

Method

Curry Base

Prep

Chop the onion finely, mince the garlic, grate the ginger, slice the red bell pepper, thinly slice the carrot, and cut the pineapple into 1-inch chunks if using fresh. Measure spices and open canned ingredients.

Heat a large skillet or wide saucepan over medium heat. Add 2 tbs oil and let warm until shimmering.

Add the chopped onion and a pinch of salt. Sauté 5–7 minutes, stirring occasionally, until soft and beginning to brown at the edges.

Add the minced garlic and grated ginger; cook 30–45 seconds until fragrant, stirring constantly so they don’t burn.

Stir in turmeric, ground coriander, ground cumin, curry powder and red chili flakes (if using). Cook the spices with the aromatics 1 minute to bloom the flavors, stirring constantly.

Liquids & Tomatoes

Add the diced tomatoes to the pan and cook 2–3 minutes, breaking them down with the back of a spoon so they incorporate with the spices.

Pour in the coconut milk and 1 cup vegetable broth (or water). Stir to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Produce & Main

Add the carrot and red bell pepper to the simmering sauce. Simmer 5 minutes until they begin to soften.

Stir in the pineapple chunks. Continue simmering 6–8 minutes so the pineapple heats through and releases some juices that sweeten the curry.

Add the spinach or chopped kale and cook 1–2 minutes until wilted and incorporated into the sauce.

Seasoning & Finish

Stir in soy sauce (or tamari), brown sugar, lime juice, and 1 tsp salt. Taste and adjust: add more salt, a splash more soy sauce for savoriness, or a pinch more sugar if you prefer sweeter balance.

Simmer another 2–3 minutes to let flavors meld and sauce thicken slightly. If the sauce is too thin, simmer uncovered a few minutes more; if too thick, add up to 1/4 cup water or broth.

If using, stir in toasted cashews or peanuts now for texture.

To Serve

Divide steamed rice among bowls or plates. Spoon pineapple curry over the rice.

Garnish with chopped cilantro and lime wedges on the side. Serve immediately.