Curried Carrots and Pineapple
Brighten up your table with this vibrant Curried Carrots and Pineapple recipe, a delightful fusion of sweet and savory flavors! Tender carrots are simmered in a luscious coconut milk and vegetable broth base, infused with the warming spices of turmeric, cumin, coriander, and curry powder. Juicy pineapple chunks provide a tropical sweetness that perfectly balances the rich, aromatic curry, while a sprinkle of fresh cilantro and a squeeze of lime add a refreshing finish. Perfect as a standalone vegetarian dish or a flavorful side, this recipe is quick to prepare in under 40 minutes and pairs wonderfully with rice, naan, or quinoa. Discover a new favorite way to enjoy carrots and bring a bold, exotic twist to your mealtime!
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Recipe Information
Ingredients
- 500 grams carrots
- 200 grams pineapple chunks (fresh or canned, drained)
- 2 tablespoons coconut oil (or vegetable oil)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 120 milliliters coconut milk
- 120 milliliters vegetable broth
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lime wedges (optional, for serving)
Instructions
Peel and slice the carrots into thin rounds or small sticks (approximately 1/4-inch thick). Set aside.
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, turmeric, coriander, cumin, and curry powder, cooking for an additional 1-2 minutes until fragrant.
Add the sliced carrots to the skillet and stir well to coat with the spice mixture.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Cover the skillet and let the carrots cook for about 12-15 minutes, or until tender but not mushy. Stir occasionally to prevent sticking.
Once the carrots are cooked, gently fold in the pineapple chunks. Cook for an additional 2-3 minutes to heat the pineapple through.
Season the dish with salt and black pepper to taste.
Remove the skillet from the heat and garnish with fresh cilantro, if desired.
Serve warm with lime wedges on the side for an optional zesty garnish. This dish pairs beautifully with rice, naan, or quinoa.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 61.8 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2660 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
