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!
Simple Sweet and Savory Pineapple Curry with 6 Vegetables
Curries are one of my favorite super satisfying meals to enjoy no matter the time of the year, but this Indian coconut curry is one of my favorites for the warmer summer months. By adding pineapple to this vegetable curry recipe, the tangy sweetness provides a super satisfying contrast to the creamy coconut milk and spicy, warm curry sauce. As a result, it tastes truly comforting while remaining healthy, well-balanced, and refreshing.
Better yet, this veggie curry with coconut milk is a simple, one-pan, 40-minute meal packed with flavor and texture. It’s easily adjustable, too – use any veggies you like, adjust the heat level, swap Indian curry powder for Thai curry paste… etc. Plus, you can use fresh, canned, or frozen pineapple to enjoy it year-round. It tastes even better the longer it sits, too, so make plenty of leftovers!
For more vegan curry inspiration, you may also like my creamy chickpea eggplant curry, Thai curry noodle soup, or sweet potato spinach curry!
The Ingredients
- Pineapple: Use fresh or canned pineapple (drained) in small chunks.
- Chickpeas: (or other beans) add plant-based protein and make a heartier vegetarian curry.
- Vegetables: I used a delicious combination of carrot, eggplant, zucchini, and bell pepper. Read below for more options.
- Aromatics: This fragrant veggie curry recipe relies on both freh onion and garlic.
- Seasonings: To make the flavor-packed pineapple curry sauce, I use a combination of simple pantry-friendly spices:
- Curry powder (mild, medium, hot, or extra-hot)
- Onion powder
- Smoked paprika
- Turmeric (optional – adds a deeper yellow color)
- Cayenne pepper/ chili powder or red pepper flakes (optional – for additional heat)
- Salt & black pepper (to season to taste)
- Coconut milk: Use full-fat canned coconut milk for the creamiest Indian curry, though light coconut milk works too. If you want a lighter curry, use other plant-based milk (like cashew milk, soy milk, etc.) though it won’t be as creamy.
- Cornstarch: (optional) This (or potato starch) will thicken the vegan curry.
- Oil: Use any neutral cooking oil. For an oil-free version, use water/ veg broth.
- To serve: I usually serve this vegetable curry garnished with some fresh cilantro or parsley, rice (I prefer brown rice or basmati or jasmine rice), and sometimes lemon/lime wedges.
To Add to Or Adjust This Vegetable Curry Recipe
- More or other vegetables: Almost anything goes here. I.e., green beans, snow peas, cauliflower, broccoli, mushrooms, bamboo shoots, spinach/kale, potato, tomato, sweet potato, and/or butternut squash.
- Other protein: Instead of or alongside chickpeas. Like tempeh, tofu, or TVP.
- Ginger: To add more heat and flavor, use fresh or dried ginger powder.
- Coconut: Add 1/4-1/3 cup grated coconut (dry toasted) into or as a garnish.
- Thai twist: Swap the Indian curry powder for a vegan (like Thai Kitchen brand) yellow, green, or red curry paste (adjust the amount to taste).
- Nuts/seeds: Lightly toasted cashews or pumpkin seeds will add extra texture along with healthy fats and protein.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegetable Curry
Stovetop Method
- 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’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).
Slow Cooker Method
- Add all the ingredients to your slow cooker and cook on HIGH for about 4 hours or LOW for 7-8 hours.
Though it isn’t mandatory, you can optionally complete the sauté steps in a skillet first, to add more depth to the pineapple curry.
- Taste and adjust the seasonings, then serve while warm.
Serving Suggestions
Enjoy this vegetable coconut curry the same as other delicious curries with sides like:
- Naan bread (or paratha/chapati/ roti) or your favorite bread
- Cooked rice (like brown rice, jasmine, or basmati rice) or quinoa
- Low-carb cauliflower rice
- Potatoes
- A dollop of vegan yogurt (to help tame the heat)
- Vegetable pakora
- Onion bhaji
Feeding two? Try serving this vegetable pineapple curry in empty pineapple halves for a beautiful presentation (see photo further below).
Storage Instructions
Store: This veggie coconut curry tastes even better on day two, so I’m a big fan of making enough for plenty of leftovers. Allow it to cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze: While freezing softens the vegetables/ pineapple (which some may not enjoy), this vegetable curry can be stored in freezer bags for 2-3 months. Allow it to thaw in the refrigerator overnight before reheating.
Reheat: Reheat the curry gently on the stovetop or in the microwave until piping hot. Add a splash of coconut milk or broth if the sauce has thickened too much (as the veggie will absorb some of the sauce).
FAQs
Can I substitute the pineapple?
I’ve had a reader use mango instead and love the results.
Can I use Thai curry paste instead of Indian curry powder?
Yes, that should work fine, though I think you’d need more paste than powder (about 2 tbsp). However, add it to taste. Obviously, the overall flavor profile of the dish will change too, but both pair wonderfully with coconut milk and pineapple.
If you use Thai curry paste, omit the smoked paprika and turmeric, and add the remaining spices to taste.
Is this pineapple vegetable curry healthy?
Curry powder generally contains several health benefits, including protection against chronic diseases such as heart disease, cancer, and Alzheimer’s. It is also anti-inflammatory, beneficial to immune health and bone health, and can improve liver function.
When combined with a variety of six different vegetables (and pineapple), this vegetarian curry contains a plethora of antioxidants, vitamins, minerals, and beneficial plant compounds.
Recipe Notes and Tips
- Select a good pineapple: The pineapple should be firm to the touch with a green (not yellowing) leafy crown and a subtle sweet smell near the base (overly sweet/acidic can mean it’s overripe).
- Adjust the thickness: Use more liquid for a more soupy consistency, and add cornstarch slurry to thicken it.
More Vegan Curry Recipes
- Indian Pumpkin Curry
- Easy Potato Curry Recipe (Vegan)
- 1-Pot Green Lentil Dal Recipe
- Kitchari Ayurvedic Moong Dal Recipe
- Red Lentil Dahl (Best Recipe)
If you try this Indian vegetable curry recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Vegetable Curry
Ingredients
- ½ big onion diced
- ½ medium eggplant (cut into small cubes)
- 1 medium-sized carrot diced
- ½ medium zucchini diced
- ½ bell pepper diced
- 2-3 cloves garlic minced
- 1 15-ounce can chickpeas or beans of choice (drained and rinsed)
- 1½ cups (250 g) pineapple small chunks
- 1½ cups (360 ml) canned coconut milk (regular or light)
- 1½ tbsp curry powder (use less for a less spicy curry)
- 1 tsp onion powder
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp turmeric (optional)
- ¼ tsp cayenne pepper (optional)
- 1-2 tsp cornstarch or potato starch (to thicken)
- Salt and pepper to taste
- Cooked rice of choice (I prefer Basmati or Jasmine rice)
- Fresh coriander or parsley to serve
Instructions
- 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'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).
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
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
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. 🙂
Yamir Oliveras
I used low fat coconut milk. Turned out perfect.
Tammy Sisson
This recipe sounds great! Any thoughts on using a pressure cooker?
Ela
Haven’t tried the recipe with a pressure cooker yet, so, unfortunately, I cannot answer your question.
cynthia
Made this curry couple days ago, so delicious! curry with pineapple great combo thanks Ela x
Ela
So glad you loved the recipe, Cynthia! Would you mind leaving a rating for the recipe? ?
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.
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?
Ela
You will probably need more curry paste. Simply use it to taste! 🙂
Kealoha
Made this tonight and it was amazing! Even my 9 yo and 2 yo enjoyed it! Thank you for sharing your delicious recipes.
Ela
So glad to hear that! Thanks for your amazing feedback. 🙂
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 🙂
Ela
So glad you liked my recipe, Heidi. Thank you for your great feedback 🙂
Amanda
I made this curry the other week and OMG its delicious.
It is definitely going to be one of my regular recipes.
Ela
I am so glad you loved my recipe, Amanda. Thank you for your great feedback 🙂
Kelsey W
I make this now often as my 1 year old loves it! Not spicy perfectly simple and delicious. Good for the whole family ????
Ela
Awww, I am so glad you and your 1-year-old love my recipe. Makes me really happy
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! 🙂
Ela
I am so glad you liked my recipe, Amy! Thanks for your wonderful comment. 🙂
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
Ela
I am so glad to hear that, Erika! Thanks for your wonderful feedback 🙂
Karolina
Can I use red bean? Or tofu?
Ela
Yes, both should be fine. 🙂
Karolina
Thank you 🙂 andddd champignons?
Ela
You can add all your favorite veggies 🙂
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!!
Ela
Yay that’s amazing! Makes me really happy you liked my pineapple curry. Thanks for your kind feedback Danielle 🙂
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
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. 🙂
Nadia
Ooo this is so my kind of meal! I’ve never tried pineapple in curries before. Must give it a try 😀
Ela
Thanks so much Nadia, yes definitely give it a try 🙂
MARIAN
Im a new vegan and Im trying this recipe today! So excited <3
Ela
Yay I hope you will like it! 🙂
MARIAN
It was SO good! Im so happy, itll be a staple in my house for sure!
Ela
That’s awesome, makes me really very happy. Thanks for your great feedback 🙂
Ashley Diana
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 ????
Ela
Thank you so much for your sweet comment! I simply love to put pineapple in my savory meals. You should try it. 🙂
SIERRA
HI ELA,
BIN GERADE AUF DEINEN BLOG GESTOßEN UND BIN FASZINIERT VON DEINEN WUNDERSCHÖNEN FOTOS! 🙂
LIEBE GRÜßE
SIERRA
Ela
Vielen Dank liebe Sierra. Hast du gesehen, dass mein Blog auch auf Deutsch ist? Liebe Grüße zurück 🙂
Nisha / @rainbowplantlife
What a yummy way to make curry even more delicious! I love the contrast of the sweet pineapple and the spicy warm curry!
Ela
Thank you Nisha! I used to dislike the combo sweet and savory but now I love it, haha. Glad you like it too 🙂
Bianca
This looks and sounds so delicious!
I love curry with pineapple 🙂
Great recipe! 😉
Ela
Thank you very much Bianca! Curry with pineapple is such a great combo if you like sweet and savory 🙂