Amanda Laird: Pineapple, cardamom and coconut curry

Pineapple, cardamom and coconut curry. Photo / Babiche Martens

A tasty curry given a hint of sweetness by pineapple and cinnamon. Serve with rice and poppadoms and enjoy

Serves 4

2 Tbs vegetable oil
1 onion, finely chopped
2 cloves garlic, finely diced
1 Tbs cumin seeds
1 Tbs ground coriander
2 tsp chilli powder
1/2 large firm pineapple
1 cup coconut cream
3 cardamom pods, bruised
4 whole cloves
1 cinnamon stick
2 tsp salt
2 tsp palm sugar (or brown sugar)
Fresh coriander to garnish

1. Over a low heat, add the oil to a pan and cook the onion and garlic until golden. Add the cumin seeds, coriander and chilli and fry for 2 more minutes.

2. Peel and core the pineapple. Slice into pieces, then add to the pan.

3. Add the coconut cream, cardamom, cloves, cinnamon, salt and sugar. Stir then leave to gently simmer for 15 minutes until the pineapple is tender. Garnish with coriander and serve with rice and poppadoms.