| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 12g | 6g | 18g |
| sugars | fibre | protein | salt |
| 10g | 4g | 3g | 0.5g |
Cooking is deeply personal for me, a harmonious blend of the cultures I hold dear and the flavors that make my heart sing. The Spicy Yellow Onion Curry is a perfect example of this culinary symphony, weaving together tropical fruits, vibrant vegetables, and aromatic spices into a dish that feels like a celebration.
A Burst of Tropical Flavors
The inclusion of ripe mangoes and fresh pineapple chunks lifts this curry beyond the ordinary. These fruits not only add a natural sweetness but also pair exquisitely with the creaminess of the coconut milk. It’s this blend that makes the Spicy Yellow Onion Curry akin to a tropical dance on your palate, reminiscent of other Caribbean favorites like a sweet and savory mango salsa or pineapple-infused jerk chicken.
Health Benefits That Delight
This recipe isn’t just a festival of flavors; it’s also a nutritional powerhouse. The yellow onions are rich in antioxidants and help in regulating blood sugar levels, while the tomatoes provide a hefty dose of vitamin C and potassium. Coconut milk, often celebrated for its good fats, can contribute to heart health and keep you feeling fuller longer. This curry is particularly friendly for those on a plant-based diet, offering a robust variety of vitamins and minerals from the assortment of vegetables included.
Spicy Yellow Onion Curry is more than just a dish; it’s a love letter to my heritage and my health. Each ingredient adds its own unique charm while coming together to create something greater than the sum of its parts. The dish can stand alone as a hearty main course, but it’s also wonderful when paired with fluffy jasmine rice or warm naan bread. It shares a comforting similarity with traditional Indian curries, yet brings its own unique Caribbean twist, much like the Spanish-influenced Ropa Vieja combined with a hint of the Caribbean vibrancy.
If any recipe could encapsulate the joy of living in Miami with my Cuban and Spanish roots, it’s this one. The Spicy Yellow Onion Curry bridges my love for the rich, intricate flavors of Spanish cuisine with the fresh, inviting essence of tropical ingredients. Give it a try, and let your taste buds take a flavorful journey.
What You’ll Need
- 3 medium yellow onions, thinly sliced
- 2 cups diced tomatoes
- 1 cup coconut milk
- 1/2 cup fresh pineapple chunks
- 2 ripe mangoes, peeled and diced
- 1 large red bell pepper, chopped
- 1 cup green peas
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon red chili flakes
- Salt to taste
- Black pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Method
Step One
In a large skillet or pot, heat the olive oil over medium heat. Add the thinly sliced yellow onions and sauté until they become soft and translucent, about 5-7 minutes.
Step Two
Add the minced garlic and grated ginger to the skillet. Cook for an additional 2-3 minutes, stirring frequently to prevent burning.
Step Three
Stir in the curry powder, ground cumin, ground turmeric, and red chili flakes. Cook for 1-2 minutes, allowing the spices to become fragrant.
Step Four
Add the diced tomatoes to the skillet and cook for about 5 minutes, allowing them to break down and integrate with the spices.
Step Five
Pour in the coconut milk and bring the mixture to a simmer. Allow it to cook for about 10 minutes, stirring occasionally.
Step Six
Add the fresh pineapple chunks, diced mangoes, chopped red bell pepper, and green peas to the skillet. Stir well to combine all ingredients.
Step Seven
Season the curry with salt and black pepper to taste. Let it simmer for an additional 10-15 minutes, or until the vegetables are tender and the flavors are well combined.
Step Eight
Remove the skillet from heat and stir in the lime juice.
Step Nine
Garnish the Spicy Yellow Onion Curry with freshly chopped cilantro before serving. Enjoy hot with rice or naan.
