Best Vegetarian Pineapple Curry Recipes

VEGETABLE CURRY

Vegetable Curry image

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.

Provided by Michaela Vais

Time 28m

Number Of Ingredients 19

Ingredients

1 1/2 cups 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)

Steps:

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!

Nutrition Facts : Calories 207 kcal, Carbohydrate 26.5 g, Protein 6.7 g, Fat 5.6 g, SaturatedFat 2.6 g, Fiber 9.6 g, Sugar 15 g, ServingSize 1 serving

THAI SQUASH & PINEAPPLE CURRY

Thai squash & pineapple curry image

Try this curry with a touch of Thai flavours, ready in 30 minutes

Provided by Jo Pratt

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 9

Ingredients

1 tbsp vegetable or sunflower oil
1 onion, chopped
4 tsp Thai red curry paste
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
½ x 400ml / 14 fl oz can reduced-fat coconut milk
200ml vegetable stock
140g frozen green beans
237g can pineapple chunks in natural juice, drained
coriander leaves, chopped, and leaves to garnish

Steps:

Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

Nutrition Facts : Calories 172 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

VEGETARIAN PINEAPPLE CURRY

Vegetarian Pineapple Curry image

I found this on vegtv and it looks very yummy! Enlightened Factoid Pineapple is the sole source of bromelain, a protein digesting enzyme compound that aids digestion and boosts healing. This powerful anti-inflammatory and analgesic is very effective in treating bruises, sprains and strains by reducing swelling, tenderness and pain. Choose a brightly colored pineapple with deep green leaves and a sweet aroma that is plump and heavy for its size.

Provided by busybee_jrs

Categories Curries

Time 20m

Yield 1 skillet, 8 serving(s)

Number Of Ingredients 17

Ingredients

1 medium pineapple, peeled, sliced and cored
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh gingerroot
3 garlic cloves, minced
1 medium yellow onion, cut into half-moons
1 medium red bell pepper, cut into thin strips
five-spice baked tofu, sliced on an angle 1 cinnamon stick
1 1/2 cups sliced baby carrots
2 1/2 cups bite size broccoli florets
2 plum tomatoes, diced
1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
1 teaspoon turmeric
1/2 cup Red Star nutritional yeast
1 tablespoon tamari
1/4 cup chopped fresh cilantro
serve this delectable dish with rice expressions jasmine rice

Steps:

Cube fresh pineapple and set aside. Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat, 30 seconds. Add ginger, garlic, onions, bell pepper, and cinnamon. Cook 2 minutes, stirring frequently. Add carrots, tofu, broccoli and pineapple, cook mixture 5 minutes, stirring occasionally. Add wine and reduce liquid, about 2 minutes. Reduce heat to medium low. Add turmeric, corn soup, yeast, tamari, and cilantro. Mix thoroughly. Cover and simmer, 5 minutes. Serve with Rice Expressions Jasmine rice.
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