Vegan Pineapple Curry With Vegetables

February 17, 2021
Pineapple and broccoli are my favorite fruit and vegetable to combine together when cooking. I use these two quite often when making fried rice, stir fries, summer salads, etc. I have tried mango curry before and I was inspired by the addition of a tropical, fruity flavor that adds the perfect balance to all of the spice.

Most vegan curry dishes include tofu but this dish is hearty enough to enjoy without any extra additions. You can serve this on top of rice, alongside a salad, or enjoy it alone as a sort of stew. This stores extremely well in the fridge and tastes even better as leftovers, after the flavors have sat and infused themselves together for even longer.
pineapple curry in a white bowl next to limes and parsley

Vegan Pineapple Curry With Vegetables

Recipe Type:
utensils YIELDS 3–4 servings
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  • 1 tbsp olive oil
  • 2 tbsp grated ginger
  • 4 cloves minced garlic
  • 1 diced red pepper
  • 1/2 diced red onion
  • 1 1/2 cup cubed pineapple
  • 1 head broccoli florets
  • 1 carrot, julienned
  • 1/2 tsp cumin
  • 2 tbsp curry powder
  • 2 tsp paprika
  • 1 tbsp turmeric
  • 1/2 tbsp chili powder
  • to taste salt & pepper
  • 1 15oz can coconut milk
  • 1 15oz can diced tomatoes
  • juice from 1 lime
  • handful fresh cilantro
  • 1/4 cup diced scallions
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1. Heat oil in a pot over medium heat.

2. Add the garlic, ginger, bell pepper, and onion and sauté for a couple minutes, until they begin to soften.

3. Add the pineapple, broccoli, and carrot and sauté for a few more minutes.

4. Add the spices and coat veggies well.

5. Pour in the coconut milk and diced tomatoes and bring to a boil. Reduce to a simmer and let flavors infuse for about 15 minutes.

6. Remove from heat and stir in cilantro, lime, and scallions.

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Photo: Lauren Sacerdote

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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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