Peanut Pineapple Coconut Curry

Mom is out of town on a business trip this week, so that means the time is ripe for a good plateful of coconut curry. Since I'm the best youngest daughter and am in charge of the dinner menu while my mom is gone, I figured I would whip up a wok of curry for my beloved father because 1. it's Monday, 2. it's his favorite, and 3. it's curry.

The last time my mom went out of town and left my father and I to our own devices, we experimented with lamb. If you've read my Lamb Burgers for the Dubious, you're familiar with the story. To put it simply, our experimentation didn't go as planned, and our tummies were not very satisfied that night.

I am pleased to say tonight was a very different story.

Despite the lingering summer heat in our still un-air conditioned house, this curry hit the spot, especially as we sat out on the front porch, basking in the evening's cool breeze, a respite from the otherwise torrid atmosphere inside.

Curry, like many of my Leigh Original recipes, has no rigid rules. It's a blend of anything and everything I see suitable for the occasion. Tonight's recipe contains every vegetable in the veggie drawer of our fridge - all the more nutritious!

Just look at how colorful it all is!

Just look at how colorful it all is!

A fresh sprinkling of turmeric on the veggies

A fresh sprinkling of turmeric on the veggies

The Ingredients:

  • 1 tbsp coconut oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 bunch green onions
  • 1/2 zucchini
  • 1 yellow squash
  • 1 head broccoli
  • 3/4 cup red cabbage
  • 1 red bell pepper
  • 1 1/2 cups diced pineapple
  • 1/4 cup peanut butter
  • 1 15 oz can coconut milk
  • 2 tbsp freshly grated turmeric root, or 3 tbsp ground turmeric
  • 3 tbsp curry powder (or to taste)
  • 1-2 tbsp cayenne pepper (or to taste)
  • salt and pepper to taste
  • 2 cups uncooked brown rice
  • 1 tbsp ghee, olive oil, or butter

The Method:

  • Cook brown rice in a large saucepan with the tablespoon of margarine and a sprinkle of sea salt (should take about 45 minutes)
  • In a large wok, heat the coconut oil on low heat and add the garlic and onions; sauté for a minute or two until fragrant
  • Turn the heat up and add the rest of the vegetables (don't add the pineapple yet!), stirring every so often to ensure they are cooked thoroughly. This should take anywhere from 10-15 minutes, depending on the heat setting
  • Once the veggies are cooked through, add the grated turmeric, cayenne, curry powder, coconut milk, and peanut butter, stirring thoroughly for a couple minutes to coat all the veggies
  • When the curry is just about done, add in the pineapple just long enough to heat up and mix with the other ingredients
  • Serve over rice, and enjoy!

I love this recipe because it's a combination of many of my favorite things: peanut butter, coconut, pineapple, and veggies. And it's just about the best comfort food. An extra tip: make sure you make enough for leftovers, because the flavors get better after sitting for a night!