In a food processor, blitz the coconut meat with green chillies and a splash of water.
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.
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{{/ items}} {{^ items}} {{/ items}}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.