The flavor combination in this curry is out of this world! The secret to the creamy texture of the curry is quite obvious – peanut butter! The pineapple makes the curry so refreshing and sweet. It goes perfectly with plain rice and some cilantro on top but feel free to be creative and modify it to satisfy your taste buds!
Pineapple Massaman Curry [Vegan]
- 3 potatoes, cut into cubes
- 2 white onions, cut into slices
- 1-2 tablespoons massaman curry paste
- 1 15-ounce can coconut milk, full fat
- 2 cups water
- 1/2 pineapple, cut into cubes
- 2-inch piece ginger, sliced
- 2 garlic cloves, cut into small pieces
- 1/3 cup natural peanut butter
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut sugar
- a dash of water
- crushed roasted peanuts (roasted in the oven for 10 minutes at 400°F)
- Prepare and cut the veggies as instructed.
- Heat a large pot and place the curry paste inside. Add a dash of water, so the paste won't burn and let simmer for 1 minute.
- Add the onions, ginger slices, and garlic and let cook for 2-3 minutes (you might have to add a bit more water).
- When the onion has softened a bit, add the spices, the coconut milk, and water and bring to boil.
- Add the potatoes and let cook for 10 minutes, stirring once in a while.
- Add the peanut butter and coconut sugar and continue stirring until the peanut butter is dissolved.
- Continue cooking until the potatoes are soft (depends on the cutting size, so make sure to taste so they won't be too soft) and lower down the heat.
- Add the pineapple cubes and turn off the heat. Keep stirring until all ingredients are well combined.
- Serve with rice and top with crushed roasted peanut and coriander!
If case you don’t find massaman curry paste, you could also use red curry paste. Tastes a bit different, but still very yummy! Make sure to wait until your pineapple is very ripe (check by smelling the bottom of the pineapple – if it smells like sweet juice, it’s ripe) to get the best taste!