Heat the oil and the sugar in a large saucepan, then add the chunks of pineapple and all the ground spices (garam masala, ground coriander, turmeric, hot curry powder).
Gently heat through.
In a blender, blitz the coriander stems with the garlic and tomato purée.
Grate the creamed coconut.
Next add the coriander and garlic mixture to the pineapple, then add the water and coconut.
Stir and cook for 8-10 minutes, and at the last moment, stir in the chopped coriander leaves.