Caribbean Pineapple Curry with Lentil and Okra
A vibrant, tropical twist on a classic curry dish
This delightful Caribbean Pineapple Curry blends the sweet and tangy flavors of pineapple with hearty lentils and tender okra, creating a taste sensation that transports you to a tropical paradise.
- 1 h 30 min
- 4
- Intermediate
Ingredients
Curry Base
Curry Sauce
Main Ingredients
Seasoning
Preparation
Preparing the Curry Base
Heat the Oil
Heat the coconut oil in a large pot over medium heat.
Sauté Onion
Add the onion and sauté until translucent, about 5 minutes.
Cook Garlic and Ginger
Stir in the garlic and ginger, cooking for an additional 2 minutes.
Assembling the Curry Sauce
Add Spices
Sprinkle the curry powder and allspice over the onion mixture and cook for 1 minute.
Combine Liquids
Pour in the coconut milk, vegetable broth, and tomato paste, stirring to combine.
Simmer Sauce
Bring the mixture to a simmer.
Do not boil the coconut milk; it can separate if overheated. Add a pinch of sugar to balance the curry's flavors if needed.
Cooking Process
Cooking the Lentils
Add lentils to the simmering curry sauce, cover, and cook for 25 minutes until tender.
Incorporating Vegetables
Stir in pineapple, okra, and red bell pepper, cooking for an additional 15 minutes.
Flavor Adjustment
Season with salt, pepper, and thyme to taste before serving.
Plating & Serving
Caribbean Pineapple Curry with Lentil and Okra
Caribbean Pineapple Curry with Lentil and Okra
Plating & Serving
Serve the curry in wide bowls over a bed of hot, steamed rice or with soft, warm naan on the side.