Pineapple Curry

Pineapple Curry

The hardest thing about becoming a vegetarian is finding ways to make food interesting. It’s not all about eating salads and it’s not all about tofu.

This dish contains neither of those things, in fact it’s very fruit-based. I never would have thought of putting pineapple and bananas with curry powder and mustard seeds. It tastes delicious.

Big thanks to @crumpet for all of her advice in particular with this recipe from Crumpet’s blog. But also with links to other vegetarian recipe sites that I’ll probably share here in future after I try them out.

But for now, be brave and give Pineapple Curry a go. You’ll love it. I didn’t find curry leaves so I added some curry powder.


  • 2 cups basmati rice
  • 1 tbs mustard seeds
  • 2 tbs sunflower oil
  • Pinch cardamon seeds
  • Few curry leaves (I didn’t have any)
  • Knob of ginger
  • 1 tsp cumin seeds
  • .5 tsp chili powder
  • 1 tsp tumeric
  • 1 fresh pineapple
  • 1 banana (firm one)
  • 1 can coconut milk


  • Make the rice in one saucepan, I did absorption method, 1.5 cups of water to 1 cup of rinsed (so already wet) rice.
  • Mix the rest together another saucepan simmer till hot.
  • For a more detailed method you can check out Crumpet’s blog → Pineapple Curry.


  1. Had the day at home today and decided to make it, live pretty far away from any market or asian grocery store so had to make do. Thanks for the tips. Will have to stock up on some supplies.

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