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.
Servings 4
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 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, 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 Facts
Vegetable Curry
Amount per Serving
Calories
207
% Daily Value*
Fat
5.6
g
9
%
Saturated Fat
2.6
g
13
%
Carbohydrates
26.5
g
9
%
Fiber
9.6
g
38
%
Sugar
15
g
17
%
Protein
6.7
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.