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Vegetable Curry With Coconut Milk and Pineapple

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Delicious vegetable curry recipe with coconut milk, pineapple, and 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 with coconut milk and pineapple in a bowlOne-Pot Coconut Milk Vegetable Curry

I love curry, it’s one of the most satisfying meals in my opinion. This vegetable curry recipe with coconut milk served with rice, potatoes or flatbread (naan, chapati, roti) has been my favorite dinner lately and it keeps me full for a long time. I always try out different curry recipes, like this vegan chickpea curry which is one of my most popular savory recipes.

It was remade by so many people and I got lots of positive feedback. This one-pot pineapple curry is very easy to make in just a few simple steps and takes less than 30 minutes when you cook it on the stove!

Indian curry recipe with pineapple in a potThis time I added more veggies and, surprise, surprise, also pineapple! If you haven’t combined pineapple with savory food yet, you are missing out. Pineapple on pizza (Pizza Hawaii) is just one example and this delicious vegetable curry which I love to make with coconut milk is another one. Definitely, try it out and let me know if you liked the combo sweet and savory.

Indian curry recipe with pineapple in a potCurry Is Healthy

I have already written in my other curry post about the incredible health benefits of curry: Curry Powder is a popular spice mix that has a number of valuable health benefits, including the prevention of cancer, protection against heart disease, reduce Alzheimer’s disease symptoms, ease pain and inflammation, boost bone health, protect the immune system from bacterial infections, and increase the liver’s ability to remove toxins from the body. For me, this is a good reason to enjoy a curry at least once a week.

healthy vegetable curry recipe with coconut milk and pineapple in a bowlEasy Recipe

As mentioned before, you don’t need to spend more than half an hour in the kitchen to make this delicious curry with pineapple and coconut milk. Actually, it took me less than 30 minutes! I added different veggies, like carrot, zucchini, eggplant, pepper, and onion. You can add other veggies like cauliflower, broccoli, butternut squash, spinach or even sweet potatoes. Use your favorite veggies or the ones which are in season right now. In my opinion, this curry tastes delicious with all kinds of veggies.

If you don’t want to make this vegetable curry with coconut milk, simply use any other plant-based milk. Cashew milk, oat milk, almond milk, hemp milk are just a few alternatives. The curry won’t be as creamy though.

Veggie curry with fresh vegetables, pineapple and chickpeas. Healthy comfort food which is easy to make, vegan, gluten free, oil free and deliciousVegetable Curry With Chickpeas?

It’s totally up to you if you make this healthy curry recipe with chickpeas, black beans or even lentils. I actually love all legumes but most of the time I use chickpeas or black beans. You can use canned chickpeas, beans or lentils or cook them fresh. Lentils cook fast, my tip is to soak them for about 20 minutes in warm water before you cook them.

vegan curry recipe with coconut milk and pineappleThis Indian Inspired Curry Is:

  • Vegan
  • Gluten-free
  • Oil-free
  • Dairy-free
  • Healthy
  • Spicy
  • Sweet and savory
  • Flavorful
  • A delicious comfort food

creamy coconut curry with pineapple in a potHow To Serve?

I often eat curry with Basmati or Jasmine rice but it tastes also amazing with potatoes or Indian flatbread (naan, chapati, roti). You can even serve it with regular bread. This creamy coconut milk curry contains healthy carbs, protein, and fat and tastes absolutely amazing. You can also sprinkle some fresh coriander on top since coriander is an incredible herb that goes so well with curry.

Slow Cooker Vegetable Curry?

Can you make this vegetable coconut milk curry in a slow cooker? The answer is yes! All you need to do is, add all ingredients to your slow cooker (crockpot) and cook on high for about 4 hours or on low for about 8 hours. You can also easily freeze leftovers in freezer bags.

If you recreate this tasty curry, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan + #elavegan because I love to see your recreations. And if you love all kinds of curry/dal recipes definitely also check out this delicious 1-Pot Lentil Dal.

slow cooker curry with coconut milk and pineapple

healthy vegetable curry recipe with coconut milk and pineapple in a bowl
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5 from 14 votes

Vegetable 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.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Main Course
Cuisine: Indian
Keyword: curry, vegan, vegetables
Servings: 2
Calories: 414kcal
Author: Michaela Vais

Ingredients

  • 1 1/2 cups pineapple small chunks (250 g)
  • 1 15-ounce can chickpeas or beans of choice (drained and rinsed)
  • 1 medium-sized carrot diced
  • 1 small eggplant (cut into small cubes)
  • 1 small zucchini diced
  • 1/2 pepper diced
  • 1/2 big onion diced
  • 2-3 cloves garlic minced
  • 1 1/2 cups canned coconut milk (regular or light)
  • 1 1/2 tbsp curry powder (use less for a less spicy curry)
  • 1-2 tsp onion powder
  • 1 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp turmeric (optional)
  • 1/4 tsp cayenne pepper (optional)
  • 1-2 tsp cornstarch or tapioca flour (to thicken)
  • salt and pepper to taste
  • cooked rice of choice (I prefer Basmati or Jasmine rice)
  • coriander for serving

Instructions

  • Chop the veggies + onion and put everything in a large pan or pot with a little bit oil and fry on medium heat for about 8-9 minutes. Add the garlic and fry for a further minute. Stir frequently.
  • Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple chunks.
  • Add coconut milk, all spices + salt and pepper to taste. Simmer for about 10 minutes or longer (for a thicker curry). You can also add 1-2 tsp of cornstarch (mix it with some coconut milk before you add it) to make the curry sauce even thicker.
  • Serve the curry with cooked rice of choice or potatoes. Garnish with fresh coriander. Enjoy!

Video

Notes

  • Read the text in the blog post to find out how to prepare the curry in a slow cooker.
  • Recipe serves two persons. Nutrition facts are for one serving.
Nutrition Facts
Vegetable curry
Amount Per Serving
Calories 414 Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Saturated Fat 5.2g26%
Carbohydrates 53g18%
Fiber 19.2g77%
Sugar 30g33%
Protein 13.3g27%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 414kcal | Carbohydrates: 53g | Protein: 13.3g | Fat: 11.2g | Saturated Fat: 5.2g | Fiber: 19.2g | Sugar: 30g

If you are using Pinterest, feel free to pin the following photo:

coconut milk pineapple vegetable curry recipe vegan gluten-free easy pinterest collage

Reader Interactions

Comments

  1. David

    Hi… would sweet potato work with this curry?
    If so, how would you add it please?

    Thank you for your fab recipes..

    Dublin Dave.

    Reply

  2. Kei Avi

    Made this yesterday. It was amazing. Super easy. I swapped out eggplant for yellow squash and followed the rest of the ingredients. I used Basmati rice as well and it was a great combo.

    Reply

  4. Charain B

    I can’t wait to try this, I’m not a h7ge fan of eggplant and neither is my hubby but I’ll substitute it with sweet potato probably be just as good ?

    Reply

  8. Yamir Oliveras

    I just made this one last night for Sunday prepping. Tasted it today. Awesome!!! Loved it, plenty of leftovers and so easy to do! Thanks for sharing.

    Reply

  9. Yoga with Shakira

    I didn’t have pineapple at home, so I substituted it with mango. It works so well, I love this recipe very much <3
    Makes my trying to eat vegan easier, since it's so flavourful and healthy.

    Reply

  10. Tricia

    Hi I’m trying to watch my weight is the calorie count just Firth’s curry or dies it include the rice . Going to make this soon thankyou

    Reply

    • Ela

      It’s just for the curry but each serving is huge! You can use light coconut milk or any other boxed plant-based milk instead of regular canned coconut milk to save calories/fat. 🙂

      Reply

  13. Lupita2007

    Made it last night. First time ever using eggplant to success. Ela, it was HEAVENLY!!! As weird as it sounds, it felt sooooo wholesome and good inside my body. The flavors were amazing together. Thank you for sharing this recipe with all of us. Will make again.

    Reply

  14. Maaike

    I want to make this tomorrow! Can I use the same amount of curry paste (I have red curry paste) as the amount of curry powder?

    Reply

  15. Kealoha

    Made this tonight and it was amazing! Even my 9 yo and 2 yo enjoyed it! Thank you for sharing your delicious recipes.

    Reply

  16. heidi

    I cooked this wonderful recipe , it’s sooooo good!
    I would ever recommend to eat it the day after like this the vegetables will absorbe the sauce, yummi!

    Thank you for the recipe 🙂

    Reply

  19. amy

    i made this tonight for dinner and it was absolutely delicious!! i didn’t use a single much coconut milk and i made cauliflower rice to go with it! thank you for this recipe! 🙂

    Reply

  20. Erika

    Wow! I made this recipe tonight and It was amazing!! The pineapple matches perfectly with curry and it’s super healthy. I didn’t have chickpeas so I switched them with TVP:) I also added cherry tomatoes,zucchini and yellow pepper( it’s summer!) thank you

    Reply

  22. Danielle R

    I tried this recipe last week and I am so in love!!! At first I thought it would be a little hard (especially because I wanted to serve this in the pineapple halves) but it was actually really easy to make and my roommates LOVED it. Doing this again ASAP!!

    Reply

  23. Jenny

    I made this dish tonight (first one I’ve tried from your blog/Instagram) and it was SO delicious! The perfect amount of nutritious, spicy and creamy. Totally hit the spot. My 4 year old son was helping me so first I had him mix the spices into the coconut milk, then we chopped the veggies (his job is just to put them in the pan) then cooked. Will definitely make again. (Btw my 4 year old didn’t want to try this tonight but my 2 year old loved it. Just depends on the kid’s mood!) lol

    Reply

    • Ela

      Aww thank you very much for this beautiful comment Jenny! I am so glad you and your 2 year old enjoyed my recipe. And so sweet of your 4 year old to help you in the kitchen. 🙂

      Reply

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