If there’s one dish for me that never gets boring – it has to be curry. Curry entails various layers and notes of flavours, provided by fresh herbs and spices. At home, if we are not ordering a curry on the weekend, I am cooking one up on a weekly basis. Batch cooking flavoursome dinners such as curry usually gives us an easy and satisfying meal at the end of a busy day.
One thing that can get boring over the festive period however, is the amount of stodgy food that is ordinarily consumed. From heavy roast dinners, snacks, crisps, mince pies and chocolate to all of the Christmas sandwiches. I’m not complaining about a bit of Christmas stodge and mountains of treats, but I’m also known to crave a salad come Boxing Day. My body cries for fresh, wholesome foods!
Feeling Festive with Pineapple
I have partnered with Del Monte® to create a festive recipe using their new Gold Pineapple Chunks. My mind started ticking and I jotted down a load of savoury recipes that could include these golden pineapple nuggets. Not only is curry a favourite for me – funnily enough, so is pineapple! Additionally, canned pineapple has been a festive staple in our house since I can remember. My mother always topped our Christmas dinner with pineapple rings and quite frankly – Christmas dinner is not the same without them. I am a pineapple lover and if I order a pizza – I want pineapple on there.
Curry isn’t necessarily a traditional Christmas dinner, but the ingredients included in my Squash and Pineapple Coconut Curry is definitely festive enough to be included in your holiday meal planning. It’s packed with flavour, with the toasted cumin seeds and fresh coriander adding to the different layers. The Del Monte® Gold Pineapple Chunks have a delicate sweetness and a silky-smooth texture. This is complemented by the saltiness of tamari through the rice and tanginess of the fresh lime. It’s the perfect combination for a delicious, easy to cook meal to share with friends or family, on one of those days where you’ve had enough Christmas sandwiches.
Why Del Monte® Gold Pineapple Chunks?
Del Monte® are experts in the canned fruit industry for over 125 years and are known for its high-quality fruits. Using canned fruit is a great alternative for busy cooks. It does not have an immediate expiry date, so always handy to have a can or two stocked up in the pantry. I am a big fan of canned foods for this reason, in addition to the fact that cans are fully recyclable.
Having Del Monte® Gold Pineapple Chunks stocked in my pantry has encouraged me to get creative. They bring a sense of luxury to sweet and savoury dishes. I’m now excited to try out some of my other brainwaves such as BBQ Jackfruit Tacos with Pineapple Slaw and Savoury Cheesy Waffles with Pineapple and Mushrooms. Thinking of all these recipes with pineapple is making my mouth water! The Pineapple rings available from this range would make the perfect burger stacker. Using canned fruit can up your daily wholefood intake with minimal preparation.
These particular Gold Pineapple Chunks are left to ripen longer before harvesting, leaving a much naturally sweeter, delicious finished product. They have four times the amount of Vitamin C than your average brand. This works well with the iron packed chickpeas in this recipe for optimum absorption.
No to Food Waste
The beauty of canned pineapple is the sweet, naturally occurring juice it comes with. I often slurp this out of a glass or mix it into a smoothie. Pineapple juice is the perfect seasonal remedy for sore throats and colds also.
If you by chance manage not to devour all of the curry in one go, even if you only have a cup full left, freeze it and keep it as a base for your next curry. This will intensify the flavours even more when you cook the next one.
Recipe – Squash and Pineapple Coconut Curry with Brown Rice
- Serves: 2
- Time: 35 minutes
- Allergens: Soya (optional)
- Medium Spice
- 1 435g can Del Monte® Gold Pineapple Chunks
- 1 medium butternut squash – in chunks
- 1 yellow pepper (diced)
- 1 can chickpeas
- 1 can of coconut milk
- 1 tsp coconut oil
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground toasted cumin seeds
- 1 tsp yellow mustard seeds
- 1 tbsp curry powder
- 4-5 dried curry leaves
- 1 thumb freshly grated ginger
- 3 cloves garlic (crushed)
- 1 large white onion (chopped)
- 150g brown rice
Optional For Serving
- Fresh lime
- Splash of tamari
- Fresh Coriander
- Plain Yoghurt
- Mango chutney
1) Heat the coconut oil in a large pan, add the onion, garlic and ginger and cook for a minute or so until soft.
2) Add all of the spices to the pan to form a paste. If needed, add a drop of water to prevent it from
3) Add the coconut milk and stir until smooth.
4) Add the squash, pepper and chickpeas – bring to boil very briefly, then leave to simmer on a
low heat for around 30 minutes, until your squash is cooked through.
5) Add the Del Monte® Gold Pineapple Chunks for the last 10 minutes.
6) Cook rice according to instructions.
7) Serve the squash and pineapple coconut curry on a bed of brown rice.
8) Add fresh coriander, a squeeze of lime, plain yoghurt and a splash of tamari to taste.
The finer details
Del Monte® Gold range are available to buy from Tesco, Asda, Nisa Local and online at Ocado for a cost of rrp £1.30. For more information on Del Monte® Gold Pineapple range follow the below link:
Disclaimer: This blog was sponsored by Del Monte. All words are of my honest opinion and experience.