How to make Pineapple Pachadi Curry
If you're into Indian curries, you'll love this vegan pineapple stew with coconut yogurt, green chillies, and sauteed spices.
In just 160 calories, it's a great side dish to enjoy both hot and cold, served with rice or naan.
A slice of pineapple gives you all the vitamin C you need in a day.
Fruity Goodness
Pineapple packs vitamin C and manganese, and is over 80% water, thus making a perfect low-calorie and nutritious snack.
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In a food processor, blitz the coconut meat with green chillies and a splash of water.
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In a skillet, add the coconut paste, diced pineapple, 1/2 tsp of chilli powder, and curry powder. Cover with water, simmer for 15 minutes, and set aside.
In a skillet, add oil, seeds, 1/2 tsp of chillies, chopped onions, and thinly sliced ginger and garlic. Sizzle for a few minutes until fragrant.
Stir the coconut yogurt into the pineapple curry.
Divide the stew among serving bowls, top with the sauteed spices, and serve with rice or naan.
