Vegan mofo post 18: Pineapple and potato curry!

Vegan mofo post 18: Pineapple and potato curry!

Today I finally used my granny’s cookbook, and in great style! I’m trying to look for vegan recipes, and then maybe veganize some other ones.

Here is what I made today.


What you need:
A cup of coconut milk
Three peeled and chopped potatoes
A can of pineapple slices (chopped) or a small ripe pineapple chopped
A teaspoon each of roasted fennel powder and cinnamon powder
A tablespoon of freshly ground red chilli powder if available (or just use ready to go)
Salt to taste
One sprig of curry leaves
Three stalks of lemongrass
A teaspoon of mustard seeds
Two chopped onions

What to do:

1. Heat up some oil in a wok, and add the mustard seeds first. Hear them crackle!

2. Add the lemongrass and curry leaves, and wait for it to let off it’s fragrance.

3. Add the onions and wait for them to brown.

4. Add the chopped potatoes.

5. Once they are done, (vaguely mushy), add the pineapples now.

6. Then add the chilli powder and salt.

7. Once it’s done, add the coconut milk.

8. Now add the cinnamon powder and roasted fennel seeds powder.

9. You’re done!

Enjoy with some white rice or ooh red rice.




I went to the hills recently and got some lovely plums. My domestic help emptied them onto a plate, and they were sitting in my fridge. They were smaller than the usual plums, but yummy nevertheless. It just so happens that the KitchenAid contest hosted by the Indian Food Bloggers Meet had plums as the core ingredient! I am so delighted!

Here is a recipe for thai inspired plum curry, or plum inspired thai curry, or whatever you feel like calling this 🙂

The curry is a lovely pinkish color, a very different tangent off the usual red or green color we are used to.


What you need: 

6 huge plums/10-15 small plums, the riper the better




1/4th to 1/2 cup of sugar, depending on the sweetness of the plums

Water, enough to partially cover the plums

One can of coconut milk

Garam masala and salt to taste

Basil leaves for garnishing

For the paste 


A fistful of basil leaves (atleast 20 leaves) – I plucked them from my garden!


Two small green chilies, add more if you want it to be more spicy

10 green or black peppercorns

A knob of ginger

Salt to taste

What to do: 

1. Slice the plums and remove the seed.

2. Add the plums to a pan, along with the sugar and water.

3. Cook until slightly tender, but not completely soggy. You need to keep checking this.

4. Leave this aside.

5. Make the paste by blending all the ingredients together.

6. Heat up some oil in a wok, and once hot, add the paste.

7. Cook the paste for about a minute, until it reduces in quantity and becomes slightly brown.

8. Add the coconut milk, and now add the garam masala and salt to taste.

9. Let it cook on low heat for 10-15 minutes.

10. Add the plums along with the sugar water, slowly stirring it into the coconut milk gravy.

11. Cook for another 2-3 minutes.

12. Garnish with basil leaves, and serve with freshly steamed rice.




You can play around with the paste ingredients, maybe add some peanuts and garlic. Whatever works for you really. I loved this recipe, I hope you can make it at home and relish it with me.

My dog seemed to want some too.