Delicious vegetable curry 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 potato curry, Indian pumpkin curry, sweet potato curry, or eggplant 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 about 40 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 of sweet and savory.
Curry Is Healthy
I have already written in my other curry posts 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.
Ingredient substitutes
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 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 veggie 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 (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
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
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
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! 🙂