Pineapple Vegetable Curry


Pineapple curry is one of our regular favorites. It is simple, quick, and packs a heady mix of flavors. Spicy tempering with green chilies and ginger balances the sweet and tart pineapple so well.

This time, instead of using only chunks, I used a mix of pineapple puree and chunks. It helped integration of flavors and also provided a nice base for the curry. So, I needed only a little of coconut milk to finish it and the star of the dish was still the pineapple.


Serves two


3 -4 cups of pineapple chunks (I used frozen)
1 cup mix of green peas and carrot chunks
1/2 cup coconut milk
1 onion. thinly chopped
2 green chillies (I used three, for I like the capsaicin kick), chopped
2 inch piece of fresh ginger, julienned
2 tbspoon olive oil
1/2 teaspoon mustard seeds
1/2 teaspoon crushed fenugreek seeds
7-8 curry leaves
1/2 teaspoon turmeric powder
Salt to taste
2 cup water


  1. Take half of the pineapple chunks portion, and blend it with half a cup of water to form a puree.
  2. In a deep wok/ pan/ saucepan heat oil.
  3. On a heated oil, temper fry crushed fenugreek seeds, mustard seeds, chopped chillies, julienned ginger, and curry leaves until fragrant.
  4. Add turmeric powder, followed by chopped onions. Stir fry till onion loses its color.
  5. Add the pineapple puree and sauté for 2-3 minutes.
  6. Add remaining pineapple chunks, peas, and carrot bits.
  7. Add remaining water, season with salt, and let the fruit and veggies simmer on medium heat till cooked (takes about 5-8 minutes).
  8. When pineapple chunks are tender and have absorbed the flavors of surrounding curry, slowly stir the coconut milk into the curry.
  9. Keep stirring and let the curry to come one final boil. Then take off the heat.
  10. Serve with rice or flatbread.

And yeah, if you substitute pineapple here with another sweet and sour tropical fruit- mango, the recipe would still work perfect. So go enjoy the summer in your kitchen 🙂


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