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.
One-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!
This 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.
Curry 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.
Easy 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.
Vegetable 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.
This Indian Inspired Curry Is:
- Vegan
- Gluten-free
- Oil-free
- Dairy-free
- Healthy
- Spicy
- Sweet and savory
- Flavorful
- A delicious comfort food
How 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.
Vegetable Curry
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 water (or use oil, if not oil-free) 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, potatoes, or naan bread. Garnish with fresh coriander. Enjoy!
Notes
- Read the text in the blog post to find out how to prepare the curry in a slow cooker.
- Recipe makes four servings. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
I haven’t made this yet but I plan to as it looks really good. Question why does it say oil free but in the directions it says to add a little oil? I do not cook with oil anymore just wondering why you show oil free in the bullet points but show it in the directions, this is misleading. I will water sauté like always I am sure it will still come out great.
Thanks for catching this! The recipe actually IS oil-free (as you can see, oil is not listed in the ingredients) and the instructions should have said “…in water (or oil)”, as most people are not oil-free.
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!
Hi, I would say for up to 5 days, probably even longer. 🙂
Wanting to make this. Would it be ok without garlic? Would you substitute any other spice for garlic or just leave it out? We don’t use much garlic here 🙂
You can just leave it out, Shandi. 🙂
This was absolutely delicious!!!!! I also used sweet potato instead of egg plant.
So happy you liked it, Vanessa. 🙂
DO YOU DRAIN THE PINEAPPLE IF USING CANNED?
Yes! 🙂
Can I make this resume in the slow cooker? If yes, how long do I have to cook it for?
Hi Magdalena, it’s mentioned in the blog post. You can cook it on high for about 4 hours or on low for about 8 hours. 🙂
Could you use pineapple juice instead of chunks? I’m not really a fan of the texture of pineapple but think the flavour may still be good here. It’s just easier than trying to pick them out
Sure, you can give it a try. 🙂
I had a bunch of veggies in my fridge not sure what to do with and coconut milk that has been in my pantry for 6 months , so i looked up recipe ideas and yours popped up. I have LOVED and used many of your vegan or g.f. recipes so i was REALLY excited to try this. OMGoodness!!! DELISH!!!!! i was blown away. I doubled the recipe and now I have dinner for my family for the next few nights. Thank you for this amazing recipe!!!!! love your recipes!!!!!
Yay, that’s awesome! I am so glad it was a success. 🙂
So yummy! It was restaurant worthy and my husband smelled it before entering the house. He opened the door and said “That smells INCREDIBLE! What are you making?!” It was my first meal as new vegetarian and I didn’t miss meat at all.
Yay, that’s fantastic!! I am so glad you and your husband enjoyed it. Thanks for your feedback Toni. 🙂
Anyone have any luck making this recipe with the crockpot?
Fantastic. I had to add a fair bit of salt to get it where I wanted but delicious. I also found that the second serving I took 30 minutes later was better than the first serving…might be worth letting it sit for a little.
Thanks for your great feedback, Tracey. 🙂
If im adding more vegetables do i need to add more coconut milk?
Yes, that would be better otherwise, the curry won’t be as creamy. 🙂
Hi… would sweet potato work with this curry?
If so, how would you add it please?
Thank you for your fab recipes..
Dublin Dave.
Hi David! Sure, you can use it instead of the carrot or add it in addition at the same time. 🙂
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.
Fantastic! I am glad you enjoyed the recipe. 🙂
good morning Ela. Why don’t you put nutrition claims on? congratulation for your wonderful job
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 ?
Yes, sure! Sweet potato is a great alternative. 🙂
So delicious, I also added tempeh which worked really well too 🙂
Sounds awesome, Annie! 🙂
Hello, where can your recipes be found? I see a link for only specific recipes. Thanks.
You are already on my blog and if you click on “recipes” you will see all of them. Or click here: https://elavegan.com/recipes/
This was delicious absolutely loved it ?
So glad you loved the recipe, Estella! Thanks for your feedback. 🙂
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.
So glad you liked the recipe, Yamir! 🙂
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.
Sounds so delicious with mango! Thanks for your great feedback! 🙂
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
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. 🙂
I used low fat coconut milk. Turned out perfect.
This recipe sounds great! Any thoughts on using a pressure cooker?
Haven’t tried the recipe with a pressure cooker yet, so, unfortunately, I cannot answer your question.
Made this curry couple days ago, so delicious! curry with pineapple great combo thanks Ela x
So glad you loved the recipe, Cynthia! Would you mind leaving a rating for the recipe? ?
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.
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?
You will probably need more curry paste. Simply use it to taste! 🙂
Made this tonight and it was amazing! Even my 9 yo and 2 yo enjoyed it! Thank you for sharing your delicious recipes.
So glad to hear that! Thanks for your amazing feedback. 🙂
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 🙂
So glad you liked my recipe, Heidi. Thank you for your great feedback 🙂
I made this curry the other week and OMG its delicious.
It is definitely going to be one of my regular recipes.
I am so glad you loved my recipe, Amanda. Thank you for your great feedback 🙂
I make this now often as my 1 year old loves it! Not spicy perfectly simple and delicious. Good for the whole family ????
Awww, I am so glad you and your 1-year-old love my recipe. Makes me really happy ????
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! 🙂
I am so glad you liked my recipe, Amy! Thanks for your wonderful comment. 🙂
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
I am so glad to hear that, Erika! Thanks for your wonderful feedback 🙂
Can I use red bean? Or tofu?
Yes, both should be fine. 🙂
Thank you 🙂 andddd champignons?
You can add all your favorite veggies 🙂
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!!
Yay that’s amazing! Makes me really happy you liked my pineapple curry. Thanks for your kind feedback Danielle 🙂
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
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. 🙂
Ooo this is so my kind of meal! I’ve never tried pineapple in curries before. Must give it a try 😀
Thanks so much Nadia, yes definitely give it a try 🙂
Im a new vegan and Im trying this recipe today! So excited <3
Yay I hope you will like it! 🙂
It was SO good! Im so happy, itll be a staple in my house for sure!
That’s awesome, makes me really very happy. Thanks for your great feedback 🙂 ????
Great idea putting pinapple in a curry- I wouldn’t have thought to do that! Your blog and instagram is simply amazing! Loving your recipes ????
Thank you so much for your sweet comment! I simply love to put pineapple in my savory meals. You should try it. 🙂
HI ELA,
BIN GERADE AUF DEINEN BLOG GESTOßEN UND BIN FASZINIERT VON DEINEN WUNDERSCHÖNEN FOTOS! 🙂
LIEBE GRÜßE
SIERRA
Vielen Dank liebe Sierra. Hast du gesehen, dass mein Blog auch auf Deutsch ist? Liebe Grüße zurück 🙂
What a yummy way to make curry even more delicious! I love the contrast of the sweet pineapple and the spicy warm curry!
Thank you Nisha! I used to dislike the combo sweet and savory but now I love it, haha. Glad you like it too 🙂
This looks and sounds so delicious!
I love curry with pineapple 🙂
Great recipe! 😉
Thank you very much Bianca! Curry with pineapple is such a great combo if you like sweet and savory 🙂