pineapple curry

1/2 fresh coconut grated or 1 cup unsweetened shredded coconut

1 tbsp fresh turmeric or 1 tsp of ground turmeric (we have fresh!)

1 small red onion- diced

1 clove garlic- minced

1 tsp whole cumin seeds

2 tsp coconut oil

1 tsp mustard seeds

4 fresh curry leaves (yes, we have these too…don’t fret!)

1 pineapple (approx 1 lb) but into 1 inch chunks

1 tsp agave

1/2 tsp salt

fresh lime juice

1. put coconut, turmeric, red onion, garlic, cumin seeds in food processor (or blender) and pulse until finely chopped and well combined.
2. sauté mustard seeds and curry leaves in coconut oil until mustard seeds start to pop. approx 3-4 mins.
3. add coconut mixture to pan with 2/3 cup of water and cook for about 3 mins
4. add pineapple, agave, and salt and 1/3 cup of water if needed. Cook until most of the liquid is absorbed and the pineapple is soft, about 10 mins.
5. serve over rice or quinoa or millet and top with fresh lime juice

*adapted from a recipe by Joan Nathan