Vegetarian Pineapple Curry
Transport your taste buds to an exotic paradise with this vibrant Vegetarian Pineapple Curry! This tropical-inspired dish combines the tangy sweetness of juicy pineapple with the rich, creamy flavors of coconut milk and bold spices like red curry paste, turmeric, and cumin. Packed with colorful veggies, tender pan-fried tofu, and fresh baby spinach, this one-pot wonder is as nourishing as it is flavorful. The balance of savory soy sauce and zesty lime juice ties it all together, while a sprinkle of fresh cilantro adds a fragrant finish. Ready in just 45 minutes, this easy-to-make curry is perfect for weeknight dinners or as a centerpiece for a vegetarian feast. Serve it alongside fluffy jasmine rice for the ultimate comforting meal. Ideal for curry lovers searching for a plant-based twist, this recipe is a delightful fusion of sweet, savory, and spiced goodness!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 medium, sliced red bell pepper
- 1 medium, sliced green bell pepper
- 2 cups, with juice canned pineapple chunks
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 14 ounces (1 can) full-fat coconut milk
- 1 cup vegetable stock
- 14 ounces (cubed and pan-fried) firm tofu
- 2 cups baby spinach
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 0.25 cup, chopped (for garnish) fresh cilantro
- 4 servings (optional, for serving) cooked jasmine rice
Instructions
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the diced yellow onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger and sauté for another minute until fragrant.
Add the red and green bell peppers. Cook for 5-6 minutes until they start to soften.
Stir in the red curry paste, turmeric powder, and ground cumin. Cook for 1-2 minutes to toast the spices.
Pour in the canned pineapple chunks with juice, coconut milk, and vegetable stock. Stir well to combine.
Bring the mixture to a simmer over medium heat. Let it cook for 10 minutes, stirring occasionally.
Add the pan-fried tofu cubes and baby spinach. Cook for another 5 minutes until the spinach wilts and the tofu is heated through.
Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
Serve the curry hot, garnished with fresh cilantro. Pair with cooked jasmine rice if desired.
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 366.7 g | 133% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 87.6 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3505 mg | 75% | |
*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.
