Ham And Pineapple Curry

• 1 large onion, peeled and cut into 1/2-inch dice, about 1 cup
• 2 medium green bell peppers, seeded, deribbed and cut into 1/2-inch dice, about 1 1/2 cups
• 4 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 teaspoon black mustard seeds
• 1 tablespoon cornstarch
• 1/2 cup apple juice or canned pineapple juice
• 1 tablespoon lemon juice
• 1 1/2 pounds baked ham, cut into 3/4-inch chunks
• 12 ounces fresh pineapple, peeled and cored (or canned in juice, unsweetened), cut into 1-inch chunks (about 2 cups)
• 1/2 cup chopped coriander (optional)

1. Combine the onion, peppers, garlic, oil, curry powder and mustard seeds in a two-and-one-half-quart souffle dish or casserole.
2. Cover tightly with microwave-safe plastic wrap.
3. Cook at 100 percent power in a 650- to 700-watt oven for eight minutes, stirring once halfway through the cooking time.
4. Prick the plastic to release the steam.
5. Remove from the oven and uncover.
6. In a small bowl, combine the cornstarch, apple or pineapple juice and lemon juice.
7. Stir into the vegetables and spices.
8. Add the ham and pineapple chunks.
9. Cover with microwave-safe plastic wrap.
10. Cook at 100 percent power for seven minutes.
11. Prick the plastic to release the steam.
12. Remove from the oven and uncover.
13. Stir in the coriander, if desired, and serve.

onion, green bell peppers, garlic, vegetable oil, curry powder, black mustard seeds, cornstarch, apple juice, lemon juice, ham, pineapple, coriander

Taken from cooking.nytimes.com/recipes/4021 (may not work)