Sri Lankan Pineapple Curry, with Coconut Milk and Saffron

(30 minutes, serves 6)

This is one of the prettiest curries I make, in springtime pink, gold, and green — it’s also delicious, sunshine in a bowl. A little sweet, beautifully fruity, creamy with coconut milk, and aromatic with saffron threads. Pairs well with roasted cashews or chickpeas, a green jackfruit curry, or kale mallung.

3 T vegetable oil
1 red onion, chopped fine
1 T ginger, chopped fine
3 garlic cloves, chopped fine
1/4 tsp black mustard seed
1/4 tsp cumin seed
3 green chilies, sliced in half (reduce or skip if desired)
1 stalk curry leaves (about a dozen)
1 small pineapple, cut into chunks (about 4 cups)
1 t. salt
1 cup coconut milk

pinch of saffron threads (or 1/4 t. turmeric)

1. In a large pot, sauté onions, ginger, and garlic in oil on medium-high with mustard seed and cumin seeds until onions are golden/translucent (not brown), stirring as needed.

2. Add green chilies, curry leaves, pineapple, and salt — cook five minutes, stirring occasionally. (Add a little water if needed.)

3. Add coconut milk and saffron threads, stirring gently to combine. Turn down to medium, cover, and let cook 15-20 minutes, stirring occasionally; add water if needed. Serve hot with rice or bread.

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