Pineapple and Sweet Potato Curry

My husband is a culinary genius, under-appreciated in his time. He created this curry one evening as a way to use up a locally-grown pineapple that was too tart to eat fresh but too beautiful, juicy and perfumed to throw away. We always make curry goat with sweet potatoes and he said “What about using pineapple instead?” Genius! The addition of the Spicy V8 was also purely chance, we were out of canned tomatoes and had a bottle of V8 in the pantry. The consistency and slight spiciness works wonderfully, but if you don’t have V8 just substitute 2 cans of tomato sauce and 2 cans of water with a tablespoon each of Sriracha and Worstershire sauce, or put 2-3 fresh tomatoes in a blender with enough water to make 46 oz and blend. That should approximate the flavors pretty closely.

The first of the season’s local pineapples were at the farmer’s market on Saturday, so we bought 2: one for curry and one to eat fresh. This is one of those perfect seasonal dishes for us since all of the fresh ingredients are in season at the same time!

Pineapple and Sweet Potato Curry

1 fresh ripe pineapple, cored and peeled, and cut into 1″ chunks
2 large sweet potatoes, scrubbed and cut into 1″ chunks
1 butternut squash, peeled, seeded, and cut into 1″ chunks
3 tbl butter
2-3 tbl Jamaican Curry Powder
46 oz. bottle Spicy V8 Juice

Heat a large Dutch oven over medium heat. Add the butter and when it starts to foam, add the pineapple. Wait until the pineapple starts to sizzle and just take in the amazing scent of pineapple stewing in butter. Then add the sweet potato and squash. Let all of them stew in the butter until lightly golden. Add the curry powder and stir gently until the curry powder smells cooked. Don’t let it burn! Add the V8 Juice and stir gently. Cover, turn the heat down to low, and let simmer for 30 minutes. The sweet potatoes should be cooked through and starting to disintegrate, which thickens the curry. If it’s not thick enough, simmer uncovered for another 10 minutes. Check and adjust salt and pepper and serve over brown rice.

If you don’t have Jamaican Curry Powder but have a well-stocked spice cabinet, you can make your own easily.