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Latest Comments

oftaadgw 5182309
"I love this recipe. So simple, so good. I used fresh Anaheim chilies. Next time I'm going to add a few things."
baettles 1218984
"We had a family cottage that we went to years ago. I used to make up bags of the dry mix and equal number of bags of the streusel mix and pack them with the groceries. Then all I had to do was add the wet ingredients and assemble and it was ready for the oven. Access was by boat cooking was done on a woodstove. But the cake didn't last the day!"
bentleytina 1962222
"I used sour cream instead of mayonnaise. My only suggestion is that I would toast the bread first because it was pretty soggy."
djhixson
"Cant find recipe either!"
Craftaddict
"I can't get th ebbok to open. Any suggestions? Can you email it to me? Thanks"

Easy Pineapple Curry

By: Ramona Cuisine from www.ramonascuisine.com
Updated June 17, 2022
Easy Pineapple Curry
Easy Pineapple Curry

"This healthy and easy pineapple curry is a must-make dish especially if you are a curry or pineapple lover. Makes an amazing side or main dish. Budget-friendly and super easy not to mention how quick it is to put together this. It makes that perfect working-from-home lunch. It only takes a little preparation and ta-da! 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! "

Click here for the casserole recipe

Serves4

Preparation Time5 min

Cooking Time20 min

Cooking MethodSkillet

Ingredients

  • 1 large pineapple nicely ripen or 2 cans
  • 4 medium shallots or 1 medium onion
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper I use long pepper
  • 15 curry leaves fresh
  • 2 cloves garlic
  • 1 can coconut milk light
  • â…” teaspoon mixed seeds *see notes
  • 1 medium green chilli
  • 1 tablespoon olive oil coconut oil or ghee

  1. 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.

  2. Place a pan over medium heat. Add the olive oil/ghee or coconut oil.

  3. Sweat the onion, garlic and the mixed the seeds for about 3–4 minutes.

  4. 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.

  5. Pour in the coconut milk and cook uncovered for 12-13 min.

  6. Garnish with the leftover curry leaves, black pepper and serve as desired. See above for serving suggestions.

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