Description
A vibrant and creamy vegetable curry infused with coconut milk and sweet pineapple chunks, delivering a perfect balance of spicy and tropical flavors in just 30 minutes. This easy, one-pot dish is packed with colorful vegetables and aromatic spices, making it an ideal weeknight meal that’s both comforting and nutritious.
Ingredients
Scale
Vegetables and Fruit
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
- 1 cup pineapple chunks
- 1 onion, chopped
Spices and Aromatics
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons curry powder
- Salt to taste
Liquids and Oils
- 1 can (400 ml) coconut milk
- 1 tablespoon olive oil
Garnish
- Fresh cilantro for garnish
Instructions
- Heat Oil: Heat 1 tablespoon of olive oil in a pot over medium heat to prepare for sautéing the aromatics and vegetables.
- Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot. Cook, stirring occasionally, until the onion becomes translucent and fragrant.
- Add Curry Powder: Sprinkle in 2 tablespoons of curry powder and cook for about 1 minute to release the spices’ aromas.
- Cook Vegetables and Pineapple: Add 2 cups of mixed vegetables and 1 cup of pineapple chunks to the pot. Stir and cook for 5 minutes to slightly soften and blend flavors.
- Add Coconut Milk: Pour in the entire 400 ml can of coconut milk and bring the mixture to a gentle simmer.
- Simmer: Let the curry simmer for 15 minutes, allowing the vegetables to become tender and the flavors to meld.
- Season: Add salt to taste, stirring well to combine the seasoning evenly throughout the curry.
- Garnish and Serve: Serve the curry hot, garnished with fresh cilantro to add a bright, herbal finish.
Notes
- You can substitute or add any seasonal vegetables like zucchini or green beans based on availability.
- Adjust the curry powder quantity to suit your preferred spice level.
- For a richer flavor, consider toasting the curry powder briefly before adding the vegetables.
- This curry pairs wonderfully with steamed rice or warm naan bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
