Pineapple Curry

Ingredients for 4 servings:

• 1 m.-sized pineapple
• 1 tsp cardamom
• 1 tsp coriander
• 1 tsp cumin
• ½ tsp cloves, whole
• 2 tbsp oil
• 2 spring onions, cut into 2 cm long pieces
• 2 tsp fresh ginger, grated
• 4 nuts, kemiri nuts, macadamia nuts or 10 cashew nuts, roughly chopped
• 1 tsp sambal oelek
• 1 tbsp mint, fresh, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the pineapple and remove the hard, centered core. Dice the flesh. Crush the cardamom, coriander, and cumin seeds with cloves in a mortar and pestle. Heat the oil in a saucepan and stir-fry the spring onions, ginger, nuts, and spice mix over low heat for 3 minutes. Add the water, sambal oelek, mint, and pineapple chunks, and bring to a boil briefly. Cover and simmer over low heat for 10 minutes, until the pineapple is soft but not falling apart. Serve the curry as a side dish. TIP: If the pineapple tastes a bit tart, add 1-2 teaspoons of sugar. Instead of fresh pineapple, you can also use 450g of canned pineapple chunks (without liquid).