Sri Lankan Pineapple Curry


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

  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.