PINEAPPLE CURRY RECIPES

PINEAPPLE CAKE RECIPES - BBC GOOD FOOD

Pineapple cake recipes - BBC Good Food image

Travel to the tropics with our easy pineapple cake recipes. Our top picks include classic pineapple upside-down cake and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES

Fragrant squash curry | Jamie Oliver recipes image

Yield 6 + 2 leftover portions

Number Of Ingredients 13

Ingredients

1 butternut squash (1.2kg)
olive oil
1 onion
2 cloves of garlic
4 cm piece of ginger
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon medium curry powder
300 g ripe cherry tomatoes
2 tinned pineapple rings in juice
1 x 400 ml tin of light coconut milk
1 x 400 g tin of chickpeas
2 sprigs of coriander to serve (optional)

Steps:

GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

Nutrition Facts : Calories 159 calories, FatContent 6 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 11.4 g sugar, SodiumContent 0.3 g salt, FiberContent 5.2 g fibre

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Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
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GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

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