Sri Lankan Pineapple Curry

Add yoghurt to curries for creaminess but also to cool down any heat from the spices.

This colourful Sri Lankan yoghurt curry offers so many flavours - from sweet caramelised pineapple and warm spices to the crunchy vegetables and creamy FAGE Total 2% Yoghurt sauce.


Serves 4
150g FAGE Total 2%
½ large pineapple, peeled & cut into chunks
1 tbsp sunflower oil
1 green chilli, chopped
1 red pepper, chopped
500g baby potatoes
100g fresh coconut, chopped in a food processor, or 50g desiccated coconut
Large handful fresh or dried curry leaves
½ tsp ground turmeric
400ml hot vegetable stock
350g frozen peas

Serves 4
  1. In a large wok, cook the pineapple in oil over a medium-high heat for 10 minutes until deep golden and caramelised. Add the chilli and pepper and cook for 2-3 minutes. Add the potatoes, coconut, curry leaves, turmeric and stock.
  2. Bring to a simmer, cover with a lid and cook for 15-20 minutes, stirring a few times. Add peas and cook for a few minutes. Remove from the heat and stir in the FAGE Total 2% yoghurt. Serve straight away.

Want more inspiration for something similar? Try our recipe Slow Cooked Chicken Curry