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
- 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.
- 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.