Pineapple Spinach Curry with Onions and Tomatoes
A fresh pineapple, spinach, onion, and tomato curry featuring vibrant greens from the leafy vegetable category.
Ingredients
- 1 pineapple
- 3 white onions
- 200 g young spinach
- 3 tomatoes
- 2 tbsp plant oil
- 2 tsp yellow curry paste
- 200 ml coconut milk
- soy sauce to taste
- 1 pinch palm sugar (or brown sugar)
- 1 tbsp lime juice
Instructions
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1.
Peel the pineapple, quarter it and remove the core. Cut the fruit into bite‑sized pieces. Peel the onions and slice them into rings. Rinse the spinach under running cold water several times and drain.
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2.
Score the tomatoes crosswise, then bring a small pot of water to boil. Briefly blanch the tomatoes, cool them in ice water, peel off the skins. Quarter the tomatoes, remove seeds, and dice the flesh.
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3.
Heat oil in a large skillet or wok. Sauté the curry paste and onions until fragrant. Add coconut milk and about 200 ml water, bring to a gentle simmer. Add pineapple and tomatoes, cook for about 5 minutes. Season with soy sauce, palm sugar, and lime juice. Finally add spinach and stir until it wilts.
