Pineapple & coconut curry







Cook Time

10-15 Min


  • 2 tablespoons groundnut oil
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 2 whole cloves, bruised
  • 5cm/2in cinnamon stick
  • 1⁄4 teaspoon ground cardamom
  • 1⁄2 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1 large fresh red chilli, deseeded and sliced
  • 1⁄2 teaspoon salt
  • 1 ripe pineapple, peeled, cored and cut into 2.5cm/1in chunks
  • 75g/3oz creamed coconut, dissolved in 250ml/9fl oz boiling water
  • Heat the oil in a flameproof casserole dish, add the onion, garlic, cloves and cinnamon stick, and sauté over a gentle heat, stirring frequently, for about 5 minutes until softened.
  • Add the ground cardamom, turmeric, cumin, coriander, chilli and salt to the pan, and sauté for a further 2 minutes. Add the pineapple chunks and stir well to coat them evenly in the spice mixture.
  • Stir in the coconut milk, stir to mix and bring to the boil. Reduce the heat and cook the curry very gently, stirring frequently, for 2–3 minutes until the pineapple is tender but not mushy and the sauce is very thick. Taste and adjust the seasoning if necessary, and serve immediately.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}