- Yield: 4 servings
- Prep Time: 45 minutes
If you like curry, but are used to the meat or vegetable variety, try a fruit option. It's a great side dish or a topper for fish or poultry. Starfruit and pineapple expand what you know of curry, in a great way.
- 2 large Florida starfruit
- 5 scallions
- 2 cloves garlic
- 1 Scotch bonnet pepper (seeds removed)
- 3 tbs coconut oil
- 1/4 tsp cardamom
- 1/4 tsp anise seed
- 1/2 tsp clove
- 1 cinnamon stick or 1 tbs cinnamon
- 1 tbs curry powder
- 3 tbs sugar
- 1/2 tsp salt
- Up to 1/4 cup water
- 1 8 oz. can pineapple bits, drained
With a vegetable peeler, trim the points of the starfruit. Slice the starfruit into 1/8" slices, discarding the seeds. Set aside.
In a blender, add the ginger, shallots, garlic and Scotch bonnet pepper. Pulse until blended.
In a wok over medium-high heat, add the coconut oil. Heat for 1 minute.
Add the cardamom, anise, cloves and cinnamon. Stir occasionally for 2 to 3 minutes.
Turn the heat down to low and add the blended ingredients. Cook for 6 to 8 minutes, stirring frequently until the contents turn into a thick paste.
Add the curry powder, sugar and salt. Stir frequently for 3 to 4 minutes. Add water to maintain a thick consistency.
Add the pineapple and starfruit. Simmer for 15 minutes.