Sweet Potato and Pineapple Korma
Bring a taste of tropical indulgence to your table with this Sweet Potato and Pineapple Korma—an irresistible blend of sweet, savory, and aromatic flavors. Creamy coconut milk forms the base of this vegetarian korma, simmering with tender chunks of sweet potato, juicy pineapple, and a fragrant medley of warm spices like turmeric, cinnamon, and cumin. A handful of raw cashews adds a delightful crunch, while a squeeze of fresh lime juice and chopped cilantro brighten every bite. Perfect served over fluffy basmati rice or paired with warm naan, this one-pot wonder is easy to make in just 45 minutes and guaranteed to please. Whether you're searching for a comforting plant-based dinner or a gluten-free delight, this korma is a standout choice.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil or vegetable oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cinnamon
- 0.125 teaspoon Cayenne pepper (optional for heat)
- 2 medium Sweet potatoes, peeled and cut into cubes
- 1 can Canned coconut milk
- 1 cup Vegetable stock
- 1 cup Pineapple chunks (fresh or canned, drained if canned)
- 0.5 cup Cashew nuts (raw, unsalted)
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 1 tablespoon Fresh lime juice
- Cooked basmati rice or naan (optional, for serving)
Instructions
Heat the coconut oil in a large, deep skillet or pot over medium heat.
Add the finely chopped onion to the skillet and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric, cinnamon, and cayenne pepper (if using), and stir well to coat the onions in the spices.
Add the cubed sweet potatoes to the skillet, followed by the coconut milk and vegetable stock. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Once the sweet potatoes are cooked, stir in the pineapple chunks and cashew nuts. Simmer for another 5 minutes to allow the flavors to meld.
Season the korma with salt and stir in the fresh lime juice for brightness.
Garnish with chopped cilantro before serving.
Serve the Sweet Potato and Pineapple Korma hot, over cooked basmati rice or with warm naan, if desired. Enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.1 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 843 mg | 18% | |
*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.
