Vegetable Curry (with Pineapple) – Elavegan

This coconut milk and pineapple vegetable curry is loaded with six healthy vegetables and is creamy, savory, tangy and lightly sweet – a fragrant, satisfying, healthy vegan curry made on the stove or in the crockpot. Gluten-free, dairy-free + oil-free!

Simple sweet and savory pineapple curry with 6 vegetables

Curries are one of my favorite super satisfying dishes to enjoy no matter the time of year, but this Indian Coconut Curry is one of my favorites during the hot summer months. By adding pineapple to this vegetable curry recipe, the tangy sweetness provides a very satisfying contrast to the creamy coconut milk and spicy, warm curry sauce. As a result, it tastes really comforting while being healthy, balanced and refreshing.

Even better, this veggie curry with coconut milk is a simple, one-pan, 40-minute meal that’s packed with flavor and texture. It’s easily adjustable – use any veggies you like, adjust the heat level, swap Indian curry powder for Thai curry paste…etc. Also, you can use fresh, canned, or frozen pineapple to enjoy year-round. It tastes better the longer it sits, so make plenty of leftovers!

For more vegan curry inspiration, you might also like my Creamy Chickpea Eggplant Curry, Thai curry noodle soupor Sweet potato spinach!

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• Pineapple: Use fresh or canned pineapple (drained) in small chunks.
• Chickpeas: (or other beans) add plant-based protein and create a hearty vegetarian curry.
• Vegetables: I used a delicious combination of carrots, eggplant, zucchini and bell peppers. Read below for more options.
• Fragrance: This fragrant veggie curry recipe relies on both fresh onions and garlic.
• Spices: To make a 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
  • Yellow (optional – adds a deep yellow color)
  • Chilli/chili powder or red chili powder (optional – for extra heat)
  • Salt and black pepper (as per taste)
• Coconut Milk: Use full-fat canned coconut milk for creamy Indian curries, although light coconut milk works too. If you want a lighter curry, use other plant-based milks (such as cashew milk, soy milk, etc.) although 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/vegetable broth.
• Serving: 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 or adjust to this vegetable curry recipe

• More or other vegetables: Almost anything goes here. For example, green beans, snow peas, cauliflower, broccoli, mushrooms, bamboo shoots, spinach/kale, potatoes, tomatoes, sweet potatoes, and/or butternut squash.
• Other proteins: Instead of or alongside chickpeas. Such as 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) or as a garnish.
• Thai twist: Swap Indian curry powder for vegan (like Thai Kitchen brand) yellow, green or red curry paste (adjust to taste).
• Nuts/Seeds: Lightly toasted cashews or pumpkin seeds will add extra texture along with healthy fats and protein.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to make vegetable curry

Stovetop method

• First chop 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 water/veggie broth) in a large pan over medium heat. Once hot add all the prepared vegetables. Fry for 8-9 minutes, stirring often. Stir in the garlic and fry for another minute.
• Then, 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. Let it simmer for about 10 minutes (or more for a thicker curry).

If it’s not thick enough, mix 1-2 teaspoons of cornstarch into a slurry (with coconut milk). Increase heat and stir until thickened.

• Taste and adjust any spices to taste, then serve the veggie curry, optionally garnished with coriander leaves.

Slow Cooker Method

• Add all the ingredients to your slow cooker and cook for about 4 hours on high or 7-8 hours on low.

Although not mandatory, you can optionally complete the sauté steps in a skillet first to add more depth to the pineapple curry.

• Taste and adjust seasoning, then serve while hot.

Serving advice

Enjoy this vegetable coconut curry along with other delicious curries with sides such as:

• naan bread (or paratha/chapati/roti) or your favourite the bread
• Cooked rice (such as brown rice, jasmine, or basmati rice) or quinoa
• Low carb cauliflower rice
• potatoes
• A vegan yogurt (to help regulate heat)
• Vegetable Pakora
• Fried onions

Feeding the two? Try serving this Vegetable Pineapple Curry with plain pineapple halves for a beautiful presentation (see photo below).

Storage instructions

shop: This veggie coconut curry tastes even better the second day, so I’m a big fan of making enough for lots of leftovers. Let it cool, then refrigerate leftovers in an airtight container for 3-4 days.

freeze: Vegetables/Pineapples become soft when frozen (which some may not enjoy), this vegetable curry can be stored in a freezer bag for 2-3 months. Allow to thaw in the refrigerator overnight before reheating.

Reheat: Heat the curry gently on the stove top or in the microwave until hot. Add a splash of coconut milk or broth if the sauce gets too thick (as the veggies will absorb some of the sauce).

FAQs

Can I substitute pineapple?

I used Mango instead of a reader and liked the results.

Can I use Thai curry paste instead of Indian curry powder?

Yes, this will work fine, although I think you’ll need more paste than powder (about 2 tablespoons). But add to taste. Obviously, the overall flavor profile of the dish will also change, but both pair wonderfully with coconut milk and pineapple.

If you are using Thai curry paste, omit the smoked paprika and turmeric and add the rest of the spices to taste.

Is this pineapple vegetable curry healthy?

Curry powder generally has several health benefits, including protection against chronic diseases such as heart disease, cancer, and Alzheimer’s. It is anti-inflammatory, beneficial for immune health and bone health, and can improve liver function.

When combined with different Six different vegetables (and pineapple), this vegetarian curry is packed with antioxidants, vitamins, minerals and beneficial plant compounds.

Recipe notes and tips

• Choose a good pineapple: Pineapple should be firm to the touch with a green (not yellow) leaf crown and a subtle sweet flavor near the base (overly sweet/acidic means it may be overripe).
• Adjust thickness: Use more liquid for a more soupy consistency and add cornstarch slurry to thicken it.

More vegan curry recipes

If you try this Indian vegetable curry recipe, I will give it a try Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan And #Elvegan – I love to see them.

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