pineapple curry

This Thai-Inspired Tofu Pineapple Curry is comfort in a bowl. Sweet, tangy, and full of crunchy veggies for the most refreshing vegan curry you’ve ever tasted!

Vegan Pineapple Curry (Thai-Inspired)

coconut oil

1/2″-1” knob of ginger, finely grated

Thai red curry paste

pineapple (or sub canned)

coconut milk

(120 ml) water

coconut sugar

salt, plus more to taste

red bell pepper, chopped

carrots, sliced

(142 g) canned bamboo shoots, rinsed well

16 oz (460 g) block super firm tofu, cubed

arrowroot powder

lime (about 1 tablespoon)

jasmine rice,

Fresh Cilantro, chopped, chopped,

Aromatics

Melt the coconut oil in a large sauté pan or pot over medium high heat. Once warm, add the red curry paste and ginger and fry for 60 to 90 seconds. Then, add in the fresh pineapple and sauté for an additional 3 to 5 minutes, stirring only occasionally to help caramelize it.

Make the Curry

Pour in the coconut milk, water, sugar, and salt. Use a spoon to mix well, until the curry paste has completely dissolved. Then, add in the bell pepper, carrots, bamboo shoots, and tofu. 

Simmer

Cover the pan, raise the heat to high, and bring the mixture to a simmer. Once bubbling, uncover the pan and reduce the heat to medium; simmer for 15 minutes, or until the carrots are tender, stirring occasionally.

Thicken the Curry (

optional): If you would like a thicker curry, dissolve the arrowroot powder in 1 tablespoon of water, then add to the curry and stir well; this will help to create a thicker sauce.

Garnish &amp; Serve

Remove the curry from the heat and add in the lime juice; serve warm over rice and top with cilantro. Leftovers will keep in the refrigerator for up to 5 days.

Pretty dang good!! I followed your recipe with some minor changes.
- I had a mix of veggies pre-chopped - 1/2 red bell pepper, 1/2 zucchini, 1/4 red onion, &amp; 1/2 yellow squash. Though I am confident a bell pepper would have very sufficient. I roasted them all beforehand. I still used carrots per recipe. 
- Tapioca starch instead of the starches mentioned 
- Coconut cream instead of full fat coconut milk
- Plain tempeh instead of tofu (highly recommend! especially for those who tend to dislike tofu)
- Served with millet instead of rice

All in all, this has been my favorite curry recipe off the internet &amp; I really appreciate your time &amp; effort. (:

This was perfect. Easily the greatest recipe I’ve found on the internet- others always being too thin, flavorless, etc. I never end up having to tweak any of your recipes, it’s like they were made for me, lol!

I made this for dinner last night.  Used snap peas instead of bamboo shoots as that's what I had on hand &amp; baked my tofu (as per your Kung Pao recipe - SO GOOD!) and added it at the end.  Loved it! So quick, easy &amp; delicious.  Will definitely be making this one regularly.  Thanks Caitlin!

This was so dang good! I loved that it was easy being all in one pot and the flavors were just perfect, especially with pineapple. This definitely satisfied my craving for Thai takeout and I'll absolutely be making it again!

I made this last night - omg it was sooo good! I can't wait to make it again!

Delicious and so comforting meal! I didn’t have coconut sugar so I used regular and brown sugar, it worked well! It is a recipe that I’ll make again for sure! 😋

Really tasty! I used mushrooms, snow peas, and a bell pepper as veggies. I subbed canned pineapple for fresh. Everything turned out perfectly and i will definitely be making this again!

This was a yummy recipe with loads of flavor! 😋 I had a 20 oz can of Del Monte deluxe gold pineapple so I used that and I replaced the water with the drained pineapple juice. Thanks for a quick and delicious recipe! 😊

This was seriously soooo good! I don't think I'll ever order red curry out again haha

This is so so delicious. Caitlin did it again!

https://content.jwplatform.com/videos/TVbSCHlR.mp4

Vegan Pineapple Curry

Vegetable curry recipe with coconut milk, pineapple, and chickpeas (or beans)! This healthy comfort meal is vegan, gluten-free, oil-free, easy to make and can be also prepared in a slow cooker.

Vegetable Curry

onion

eggplant

carrot

½ medium zucchini (diced)

½ bell pepper (diced)

garlic (minced)

chickpeas (or beans

pineapple (small chunks)

coconut milk ((regular

curry powder ((use less

onion powder

tsp cumin

¼ tsp smoked paprika

¼ tsp turmeric ((optional))

cayenne pepper ((optional))

cornstarch (or potato starch (to thicken))

Salt and pepper (to taste)

rice of choice ((I prefer Basmati or Jasmine rice))

coriander

You can watch the video in the post for visual instructions.First, dice all the vegetables (onion, eggplant, carrot, zucchini, and bell pepper), including the pineapple. Also, peel and mince the garlic.

Next, heat a little oil (or a splash of water/ veggie broth) in a large pan over medium heat. Once hot, add all the prepared vegetables. Sauté for 8-9 minutes, stirring often. Stir in the garlic and sauté for a further minute.

Then, drain and rinse the chickpeas and add them to the pan along with the pineapple chunks.

Also, add the coconut milk and all the spices and stir well to combine. Allow it to simmer for about 10 minutes (or longer for a thicker curry).If it&#39;s not thick enough, add 1-2 tsp of cornstarch mixed into a slurry (with coconut milk). Increase the heat and stir until thickened.

Taste and adjust any of the seasonings to taste, then serve the veggie curry, optionally garnished with cilantro (coriander).

We loved this recipe.  So flavorful.  We will definitely be making this again.  The curry and pineapple were a great combination.

Great ! This vegan and gluten-free dish is a must-try for anyone looking for a healthy and delicious meal that's full of flavor.

Really delicious. I was able to use carrots, zucchini and and some green beans all from my garden. Thank you for the yummy recipe.

This is so lovely! I made it in the slow cooker and threw in whatever vegetables I had in the fridge. Only had a small can of coconut cream, so made up the liquid with veg stock. Hot day today but the slow cooker didn’t heat up the kitchen. So easy and so very tasty. A keeper!!! Thank you!!!!

I have coconut milk left over from one of your other recipes.
Any idea how long it lasts in the fridge? I'd like to use it for this
recipe, too. 
Danke!

https://content.jwplatform.com/videos/bGy2b2Cu.mp4

This coconut milk and pineapple vegetable curry is loaded with six healthy vegetables and is creamy, savory, tangy, and mildly sweet – a fragrant, satisfying, healthy vegan curry made on the stove or in a crockpot. Gluten-free, dairy-free + oil-free!

Top 2 pineapple curry recipes from across the web

The most viewed pineapple curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pineapple Curry (Thai-Inspire...

Vegetable Curry

Top 2 pineapple curry recipes from across the web

The most viewed pineapple curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pineapple Curry (Thai-Inspire...

Vegetable Curry

The most viewed pineapple curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine