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.
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:
- Sweet and savory
- 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.
- 1 1/2 cups (250 g) pineapple small chunks
- 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
- 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!
- 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
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