Go Back
+ servings
healthy vegetable curry recipe with coconut milk and pineapple in a bowl
Print Recipe Pin Recipe
5 from 15 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


  • 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


  • 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!



  • 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.


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