Pineapple Curry is a creamy and flavorful dish that makes an easy and budget-friendly dinner. This 25-minute curry is one of my favourite go-to vegan curry recipes!
Make all the preparation ahead. Clean and chop the pineapple, chop the onion, peel, crush and chop the garlic. Add the green chilli now if you chose to use it.
Place a pan over medium heat. Add the olive oil/ghee or coconut oil.
Sweat the onion, garlic and the mixed the seeds for about 3–4 minutes.
Add the cubed pineapple, turmeric and black pepper and half of the fresh curry leaves. Toss and cook for 2-3 min until flavours are well infused. You may cover if you wish.
Pour in the coconut milk and cook uncovered for 12-13 min.
Garnish with the leftover curry leaves, black pepper and serve as desired. See above for serving suggestions.
Notes
Mixed Seeds - I have my own blend which I add to any non-meat curry and this consists of equal amounts of mustard seeds, caraway, cumin and fennel seeds.
Pineapple- make sure you chose a ripe one and if it is a little too green when you buy it, keep it for a 2-3 days and ripe at home