Here’s a curry that’s a little bit different and showcases two ingredients in season in October: pineapple and asparagus. It’s definitely a sweet curry, but if you want to balance the sweetness with a little more heat, add more curry powder or some chilli.
This recipe is gluten free. To make it vegetarian / vegan simply ditch the chicken and add more veg – some potato might be a nice substitute. To go Paleo, ditch the rice (I try to be accommodating ).
Now, when it comes to food photography, the ideal is to plan the photo in advance, use natural light (i.e. take photos during the day) that is filtered and reflected. Then you’re meant to ‘compose the scene’, style the food on the plate and finally take 482 photos at different angles using a tripod and preferably a good camera, not a 10 year old point and shoot. I’m not sure if you’re then meant to eat the food or not.
That process results in better looking photos and it’s a whole heap of fun.
However, the reality is that when I’m taking these pics it’s night time, DH and the little fella are at the table waiting for their dinner, the little lady is sitting in the bouncer with us, waiting to have her bath and go to bed, and I’m standing under the fluorescent tube holding the not so carefully styled plate in one hand and the (10 year old point and shoot) camera in the other, hoping I’m still enough that the picture doesn’t turn out too blurry. I take a few pictures quickly, after all, I want to eat dinner before it gets cold.
If a picture tells a thousand words, then the food pictures on this blog show food being cooked in real life, balanced with real family commitments.
Recipes adapted from Spark Recipes.
3/4 cup raw cashews
1 – 2 chicken breast, sliced
1 onion, sliced
1/2 cinnamon quill
1 clove garlic, crushed
1 capsicum, sliced
1 bunch of asparagus, trimmed and cut into thirds
1 cup of fresh pineapple, diced
2 tsp. curry powder
1 270ml tin coconut milk
1/2 – 1 Tbsp. coconut sugar (optional)
rice to serve
- In a fry pan over medium heat, dry cook the cashews until just browned. Set aside about 1/4 cup and grind the rest in a blender or using a mortar and pestle.
- Add a little oil to the pan (coconut oil is great to cook with and works well in this recipe) and brown the chicken in batches. Remove from pan.
- Add a little extra oil if necessary and cook the onion, cinnamon and garlic over medium heat until onion is soft.
- Throw in the capsicum and asparagus and cook for a further two or three minutes to soften.
- Add the pineapple, curry powder, coconut milk and ground cashews and cook until thickened – another few minutes.
- Taste and add a little coconut sugar if you like to suit your tastes.
- Stir through the remaining toasted cashews and serve over rice.
Have you read these posts?
- out of the pantry beef curry
- chicken and asparagus risotto
- easy thai beef curry
- chicken and cashew stir fry
- chickpea and pumpkin curry