Every Sunday, when I prep for the week, I usually cut up fruit as part of my weekly meals. This past Sunday, my husband cored the pineapple that we got from the store, and I thought that the leftover outer part was way too pretty to just toss in the garbage. So, I wanted to use it as a serving dish for a recipe, and that is just what I did! However, I had it in my mind that I wanted to make a special recipe for this to utilize it even better. Something a little spicy, a little sweet, flavorful and not too over powering at the same time.
Next, I thought what will pair perfect when combined with the juices of pineapple while being served in that beautiful pineapple cavity. Immediately, I could not think of anything better then a light and creamy curry base with a touch of sweetness. So I walked to my pantry and grabbed that first ingredient to make this recipe. It was coconut milk! From there, I decided to make this recipe vegan, and enjoyed the whole process from start to finish.
So here I am sharing this beautiful recipe with you. Enjoy!
Here's What You Need
For the Meatballs
2 cups chickpeas (cooked)
1/4 of a jalapeno
1 small carrot
1 tsp garam masala
1 tsp garlic powder
1 tsp turmeric powder
Salt to taste
1/4 cup gluten-free flour
Handful cilantro
1/4 cup water
3-4 cups olive oil for frying, or you can use air fryer
To make the Meatballs
Combine all the ingredients above (Except for the olive oil) in a food processer and pulse
Add water as needed while pulsing to create a dry dough like consistency
Once blended well, make into bite size balls
Fry till golden and crispy
Once done, set aside to cool
For the Curry
2 cups tomato (pureed)
1 & a half tbsp olive oil
2 tsp garam masala
1 tsp garlic powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
Salt to taste
2 cups coconut milk
1 tbsp lemon juice
1 tbsp honey
To make the curry
Heat olive oil in a pan on medium high and add pureed tomatoes
Add all the dry ingredients and stir for 1 minute
Add coconut milk and stir well then simmer for 3-4 minutes
Add lemon juice and stir for a few seconds, then add honey and mix it well
Simmer the curry for another 5 minutes then turn off heat and let it sit for a couple minutes
Fill the pineapple cavity with curry halfway then add a few meatballs
Add more curry and place the remaining meatballs and curry in the pineapple cavity as well
Garnish as you like and serve
I garnished the curry with mint leaves and a drizzle of coconut milk. You can serve it with rice or enjoy as it is. Hope you have fun making this recipe!
