Curry for Breakfast

Asia has a different perspective when it comes to breakfast and, in all honesty, it is definitely better than the American concept. When Americans hear the word “breakfast” pancakes, waffles, bacon, and sausage fills our mind which nutritionally wise translates into carbs drowned in sugar accompanied by fat. There is nothing wrong with the occasional pancakes and sausage but having that every day or near that amount can bring unnecessary fat and excess amounts of protein into the diet.

A typical Japanese breakfast includes rice, fish or eggs, pickles and tea. Natto is also a breakfast favorite amongst the traditionalists in Japan but it is definitely an acquired taste. In India, they often have curries with chaapati, roti or naan or rice, upma, or idlis (rice mini pancake puffs if you will). In other Asian countries, congee, or rice gruel, is definitely a favorite and a great way to use up leftover rice. Normally I would have pumpkin congee or cereal for breakfast, but, when I heard that pineapple was the ingredient, it gave me the perfect opportunity to make this tangy breakfast delight.

Pineapple is surprisingly used a lot in Thai cuisine but when I saw that this dish was from Indonesia, I was mildly surprised. Indonesia seems to be a forgotten cuisine or not one commonly recognized upon mentioning Asian food. The reason being is that it’s a combination of Chinese and Indian flavors yet mimics dishes from Thailand and Malaysia; a prime example would be satay. When one thinks of satay, its more usual to think of Thailand when in fact it was the Javanese, Java is an island in Indonesia, who originated it. Indonesia is also famous for the Gado-Gado, a scrumptious vegetable salad with a spicy dipping sauce. The recipe was altered a bit because of the difficult to find ingredients, primarily candlenuts.

Candlenuts are very difficult to come across and the only area where I saw it was way back in Philadelphia at the Asian Market. Macadamia nuts seem to be the perfect substitution but, being the chestnut addict as I am and by comparing the size, I used chestnuts in the place of candlenuts. In doing this, it also brings the fat content down a great deal. The other addition I threw in there were goji berries/wolf berries/gou qi zi, which are all the ‘rave’ for their beneficial properties. Goji berries have been used by herbalists in China and Tibet for over 6000 years to treat a number of ailments. They are rich in antioxidants, are known to enhance eyesight, and taste like the tart combination of a cranberry and a raspberry. They can be purchased at local health stores (chocolate covered at that too) or in Asian markets but expect to pay cheaper at the later.
Or just substitute with your favorite dried fruit.

So if you’re one for a good sweet-tart breakfast, this’ll do the trick especially with that chili sauce! Enjoy this luscious nutritional curry with rice or toast and a hot steamy cup of tea or coffee, which is perfect on a snowy day like it is here.

Pineapple Curry
1 cup chopped pineapple pieces (frozen or fresh is best but canned will do)
2 spring onions, sliced
4 chestnuts, roughly chopped
½ cup water
¼ cup coconut milk

1 tsp Sambal oelek (chili sauce, sriacha, etc)
Cardamom seeds
Coriander seeds
Cumin seeds
Whole cloves

Grated fresh ginger
Dried Mint
2 tbsp goji berries (optional)
Sesame Seeds (optional)

Grind and combined the whole seeds and spices in a mortar and pestle, then set aside. Grate the ginger and set aside.

Spray a pan or wok with nonstick cooking spray add the spices, ginger, and chestnuts, stir-frying until the spices become aromatic. Add the pineapple, chili sauce or sambal oelek, and water. Let that cook on medium low heat until most of the water is absorbed and the pineapple breaks down a little. Turn back up the heat and add the mint, goji berries, and coconut milk, stirring until thickened.

Transfer to a bowl and garnish with optional toasted sesame seeds.

Serve with toast or rice - yum!