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Kind Vegan

Pineapple Coconut Curry

4.50 from 2 votes
A tropical twist on comfort food — creamy coconut curry with sweet pineapple that’s bursting with flavor!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Method Video Notes

Ingredients
  

  • 1 cup chopped pineapple
  • 2 cups coconut milk
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • A handful of curry leaves chopped
  • 2 tbsp oil coconut or vegetable
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tbsp chopped ginger
  • 2 green chillies chopped
  • 1 tbsp rice flour
  • Salt to taste
  • Lemon juice
  • Fresh coriander leaves optional
  • Squeeze of lime optional

Method
 

  1. Mix chopped pineapple with red chilli powder, turmeric, salt, and half the curry leaves and marinate for 10 minutes.
  2. Heat 1 tbsp oil and sauté the marinated pineapple for 3–4 minutes until lightly caramelized, then set aside.
  3. In the same pan add 1 tbsp oil, splutter mustard seeds, then add cumin seeds and the remaining curry leaves.
  4. Add chopped ginger and green chillies and sauté for about a minute until fragrant.
  5. Pour in coconut milk and bring to a gentle simmer.
  6. Add rice flour directly or as a slurry and mix quickly to avoid lumps.
  7. Add turmeric, salt, lemon juice, and the sautéed pineapple pieces and let the curry come to one boil.
  8. Taste and adjust seasoning, then garnish with fresh coriander and a squeeze of lime.

Video

Notes

Tips
Rice flour can be added directly or mixed into a slurry to prevent lumps.
Lightly caramelizing the marinated pineapple enhances flavor and sweetness.
Lemon juice brightens the curry and balances the coconut milk.
A finishing squeeze of lime and coriander adds freshness to the dish.
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