Pineapple Lentil Curry with Wheatberry Cauliflower ‘Couscous’

Creamy curried lentils with a fruity kick accompanied by a combination of chewy wheatberries and fluffy cauliflower.

Pineapple lentil curry 2

Some of you might wonder: Pineapple in lentil curry? Why, yes. This is another one of those dishes where I can go into more details of its whereabouts. Like I mentioned my original intention on the day I created this dish was a very different one. Lentils would have made an appearance either way but the fruity part was a spontaneous decision. Or semi-spontaneous. I’d been craving pineapple for a while yet hesitated to buy some . Because unlike what you’d guess if you’d seen me go a little overboard when being presented with a plate of perfectly ripe one when eaten on its own pineapple doesn’t sit so well with me.

Pineapple Lentil 8

But cravings need to be satisfied – plus I’m stubbornly ignoring food sensitivities at times – so I decided cooked pineapple was fine with me. And it was. The curry would probably still taste good without them but fruit in curry is meant to be and the tropical contrast to the rustic lentils [do they feel that way to anybody else, too??] was perfect. Creamy lentils, sweet pineapple and a side of both chewy and fluffy wheatberry cauliflower ‘couscous’.

Pineapple Lentil 4

The idea for my side here was a spur-of-the-moment decision, too, when I spotted a recent favourite and now long-neglected [for no reason] grain: wheatberries. With a huge cauliflower on hand I decided to combine the two for contrasting textures – which we know I’m a fan of. The cherry on top was adding coconut butter to both the curry and the ‘couscous’. This one needs no explanation: just try it! Whether on its own or with the ‘couscous’ on the side – once more comfort food in a bowl.

Pineapple Lentil 6

Pineapple Lentil Curry with Wheatberry Cauliflower ‘Couscous’

  • 1 small red onion, diced
  • 1 clove of garlic, minced
  • 1 small eggplant or 1/2 a medium [about 120 g for me]
  • a handful of mushrooms
  • 1/3 cup of green lentils, canned
  • a handful of cherry tomatoes, halved
  • 1 tsp of cumin seeds
  • 1/4 tsp ground coriander
  • a pinch each of cinnamon and cayenne pepper
  • dash of red pepper flakes
  • 1/4 cup of unsweetened pineapple chunks in their own juice [canned], juice reserved
  • 1/2 tbsp [or more] of coconut butter

For the wheatberry cauliflower ‘couscous’:

  • 1/4 cup quick-cooking wheatberries*
  • 1 – 1 1/2 cups of cauliflower, riced in the food processor
  • juice from the canned pineapple
  • salt and pepper
  • 1 tsp coconut butter
  1. Start by preparing the wheatberries according to package directions.
  2. When they’re almost done, add the cauliflower ‘couscous’ and a few tablespoons of  the pineapple juice. Cook until the cauliflower has softened. Stir in the coconut butter, season with salt and pepper to taste.

For the curry:

  1. Sauté the onion and garlic in [coconut] oil until fragrant.
  2. Stir in the cumin seeds and coriander and fry to lightly toast the spices.
  3. Add the eggplant, lower the heat and cook until the eggplant has softened.
  4. Add the mushrooms and cook for a few more minutes until they’re tender.
  5. Mix in the drained lentils, remaining spices and let simmer for about 5-6 more minutes. Shortly before it’s done cooking, add in the tomatoes.
  6. Adjust seasonings to taste.

* I use ‘Weizli’ which is similar to ‘Ebly’ – both are pre-cooked [still whole grain] wheatberries that allow for a much faster cooking time of only 20 minutes.

Fruit in curry might be a little strange [but very good] so I’m sharing this recipe with Laura as well as Kierston, Healthy Vegan Fridays and Allergy-free Wednesdays.

Happiness inducing today: Puppies! Every time I see somebody with a puppy or a grown-up cute dog I secretly wish I didn’t live in an appartment and could have a furry friend living with me, too.

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Have you ever added fruit to curry or another savoury dish?

Is there any food you can/ will only eat cooked not raw – or the other way around?

Same same but different

Same same but different?! Variations on a topic, if you will. Or better yet: variations on a dish. I go through phases with certain flavours and cravings. Right now I’m apparently [still] on a chili kick. Either adding chilis to just about every lunch or going for the dish itself. It’s a chili time of the year. And it’s a food time of the week. Better named and known as What I ate Wednesday with our amazing host, Jenn.

wiaw fall into good habits button

The first one was a “I’m hungry and need food fast” version that turned out surprisingly awesome considering the circumstances. Or not just considering the latter but in general. Don’t you just like it when you start out preparing a meal with only a basic idea – in this case: chili, whichever kind – in mind, adding random ingredients and being pleasantly surprised once you sit down to eat? Pumpkin Chili for the win.


Next up … Even more chili?! Why yes, as mentioned above I don’t think I’ll tire of it any time soon. Especially not because I’ve hardly been cooking the same recipe twice lately. These two might look similar but tasted decidedly different. Inspired by the Caribbean Chili in Happy Herbivore Light & Lean I added pineapple to my pot of chili [try it!] but elsewise didn’t really follow the recipe. Mostly because I was missing key ingredients and, oh, I think we talked about my inability to follow recipes before …?!

December 2013 015I actually didn’t eat it from the bowl above – I wish! – but tupper-ed [yes, that should be a verb] it as my work lunch for today. Yes, it’s still what I ate not what I will eat [only] because I already had a bowl/tupper of it for lunch yesterday. We all know chili tastes better the second day and it’s easy to prepare in larger batches so win-win.


In case it wasn’t obvious before: yes, I’m likely one of the hugest chickpea addicts around. Just about every time a dish ‘needs’ legumes I’m adding chickpeas. What’s not to like? Anyway, thanks to Kaila mailing me a recipe for Chana Masala I was able to broaden my culinary horizon while sticking with my favourite pea. Next up …

Hot choc cookiesBaking!

Did you really think I baked just one kind of cookies? No, challenging my multitasking skills I decided to try another new recipe. One batch of dough chilling in the fridge while filling and the next one. And yes, I made sure to pick a vegan recipe for some variation on the cookie plate. Eating the colours of the rainbow? Not so much with both kinds being … brown. But we’re talking cookies so brown is the best colour because it means chocolate is included.

Hot Chocolate Cookies

These are Ari’s Mexican Hot Chocolate Cookies. Though I was apparently not paying close attention when preparing them as I didn’t notice I’d forgotten about the topping until looking at the pictures on the screen. Never mind because I modified the recipe in anyway [and should have probably taken notes of my changes]. This might surprise you but unlike with cooking I tend to follow baking recipes to a T. So this was an exception because I realized I didn’t have all ingredients on hand too late. There’s always a next time to do things right, though. And just to let you know: these passed the ultimate test by getting not only my seal of approval but an appreciative comment by my dad, too. Clearly no competition for his beloved Kakaoplätzchen but a simple approval is more than I’d have hoped for.

Kakaoplätzchen II

With that I’m off to work and hoping for two stories I’m currently writing to get along swimmingly. Keep your fingers crossed for me :)!

Happy Wednesday!

Happiness inducing today: One of the articles mentioned above being off to a promising start.


Is there any food or dish you could eat variations of for a longer time without getting bored? Or maybe you even tried already?

What are you favourite kinds of cookies?

Have you ever added fruit to chili? Or traditionally savoury spices [like pepper or chili] to cookies or other sweets?