Ingredients

Steps

• Heat the oil in a saucepan and fry the onion and pepper for three minutes until softened.
• Add the curry powder and turmeric and cook for one minute.
• Crumble in the stock cube and add 400ml of water and the pineapple.
• Bring to the boil then simmer gently for ten minutes.
• Add 75ml of double cream and simmer for 3 minutes until thickened.
• Pour into a serving bowl and serve.