Sweet, spicy, sour and YUM. Oh and it's vegan. 

One of our favourites, Anna from My Primrose Kitchen has created this Indian style dish that we love. It's an easy and delicious sweet and sour curry, using fruit instead of vegetables. 

This quick and easy recipe would be fab served with other Indian dishes, like tandoori chicken or any meat dish or just with basmati rice and a salad. I converted it to vegan, by replacing the curd with coconut milk and I think it tastes just as good...
— aplotzi


Serves 1 as a main dish, serves 2 as a side dish but you can double or triple the quantities accordingly 



1 cup of chopped fresh pineapple 

1/4 cup of coconut milk

(the thick cream bit only)

1 tablespoon of maple syrup 

1/2 -1 teaspoon of chilli powder 

1/4 teaspoon of turmeric powder 


For grinding 

1/4 cup of desiccated coconut 

1 teaspoon of mustard seeds

1 teaspoon of cumin seeds 


The finale

2 teaspoons of coconut oil 

1-2 red chillies 

1/2 teaspoon of mustard seeds 

a few curry leaves


Peel and core the pineapple, making sure you remove the little eyes too.

Grind the desiccated coconut, cumin seeds and mustard seeds to a fine powder. I use my coffee grinder but you can use a mortar and pestle or a nutribullet. Set aside.

In a small pan, gently cook the pineapple with two tablespoons of water for a few minutes. Add a pinch of salt, the maple syrup, turmeric and chilli powder. Continue cooking until the pineapple becomes soft, next add the ground coconut and spice powder and stir through until the sauce thickens. Next add the coconut milk and again stir through for a minute or two then remove from heat. The sauce should be thick and creamy. Spoon onto a plate or bowl.

In a small pan heat the coconut oil and add the mustard seeds, chilli and curry leaves. Fry till the seeds are popping, then tip over the pachardi.