Pineapple Curry
This pineapple curry is sweet, spicy, and so satisfying! Made with juicy pineapple chunks and fresh veggies in creamy coconut milk base, it's absolutely scrumptious and really easy to make.
Servings: 4
Calories: 370kcal
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 small onion, diced
- 1 medium red bell pepper, roughly chopped
- ¼ cup vegan red curry paste, or to taste (Notes 1 and 2)
- 1 (13.5 ounce/400 ml) can full-fat coconut milk
- 2 cups diced fresh pineapple (½ to 1 inch pieces)
- 1 cup fresh green beans, chopped (1 inch pieces)
- 8 ounces super-firm tofu, cubed (about ½ inch)
- 1 tablespoon lime juice
- Salt, to taste
- ½ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
- Cooked jasmine rice
Instructions
- Coat the bottom of a large pot with 1 tablespoon of the oil and place it over medium heat.
- Once the oil is hot, add the onion and bell pepper. Sweat the vegetables for about 5 minutes, until they start to soften, stirring frequenly.
- Stir in the curry paste and sauté it for about 1 minute, stirring constantly to prevent it from burning.
- Stir in the coconut milk, pineapple, and green beans. Raise the heat to high and bring the liquid to a boil, then lower the heat until it's just at a low simmer. Cover the pot and let the curry simmer for about 15 minutes, until the beans are as tender as you like them. Uncover the pot and give the curry a stir occasionally as it cooks.
- While the curry simmers, coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat.
- Once the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice so that they brown on multiple sides. Transfer the tofu to a plate when it's done cooking.
- Uncover the curry and let it simmer for about 2 minutes longer, just to thicken the sauce a bit. Stir in the tofu.
- Remove the pot from heat. Stir in the lime juice and season the curry with salt to taste. Stir in the basil and cilantro.
- Serve the curry over rice.
Notes
- You can use as little as 2 tablespoons for a very mild curry, or up to 6 tablespoons for an intensely flavorful curry.
- Red curry paste is spicy. You can substitute a milder variety like panang or yellow curry paste if you'd like to reduce the heat.
Nutrition
Calories: 370kcal | Carbohydrates: 22g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 54mg | Potassium: 563mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3726IU | Vitamin C: 87mg | Calcium: 90mg | Iron: 5mg