Sri Lankan Pineapple Curry

Course Main Course, Vegan
Cuisine Sri Lankan
Keyword Curry, vegan
Author Simon Hall


  • 1 Pineapple cut into 2cm cubes
  • 400 ml Coconut cream
  • 1 red chilli thinly sliced
  • 1 tsp ground cardamom
  • 30 fresh curry leaves
  • 1 onion diced finely
  • 1/2 tsp turmeric
  • 2 tsp mustard seeds
  • 1 tsp vegetable oil


Stovetop Method

  1. Dice the onion and sautee with the vegetable oil in a pot for 5 mins

  2. Add the mustard seeds, ground cardamom, turmeric, curry leaves, and red chili. Fry off until the mustard seeds begin to pop.

  3. Add the pineapple and coconut cream, and simmer on low, for 15-20 mins.

  4. Serve with rice.