Best Vegan Pineapple Curry Recipe for Flavorful Dinners

If you’re craving something vibrant, comforting, and refreshingly different for dinner, look no further than this vegan pineapple curry recipe. This dish brings together the irresistible sweetness of pineapple with creamy coconut milk, a medley of nutritious vegetables, and an aromatic blend of Thai-inspired spices.

Each bite is a harmonious dance of flavors—sweet, spicy, tangy, and savory—that will instantly transport your taste buds to a tropical paradise.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this pineapple curry is designed to wow everyone at your table. It’s easy to prepare, packed with wholesome ingredients, and infinitely adaptable to your preferences and whatever’s in your fridge.

Plus, it’s naturally gluten-free and oil-free options are included, making it a guilt-free indulgence. Ready to experience a new weeknight favorite?

Let’s dive in!

Why You’ll Love This Recipe

• Vibrant Flavors: The combination of sweet pineapple, creamy coconut milk, and warm spices creates an unforgettable taste experience.
• Easy & Quick: Ready in about 35 minutes, this curry is perfect for busy weeknights.
• Nutrition-Packed: Full of fiber, vitamins, and antioxidants from fresh veggies and fruit.
• Customizable: Swap in your favorite vegetables or protein-rich additions for endless variations.
• Allergy-Friendly: Naturally vegan and gluten-free, with oil-free and nut-free options.
• Meal Prep Friendly: Tastes even better as leftovers and freezes beautifully.

Ingredients

Equipment

• Large nonstick skillet or wok
• Cutting board
• Chef’s knife
• Medium saucepan (for rice, if serving)
• Wooden spoon or silicone spatula
• Tofu press or heavy plate and paper towels (to press tofu)
• Measuring cups and spoons
• Mixing bowls

Instructions

1. Press and prepare the tofu.

   Wrap the tofu block in paper towels and set a heavy object on top. Press for at least 15 minutes to remove excess water.

   Cube the tofu into 1-inch pieces.

2. Prep the vegetables and pineapple.

   While the tofu presses, dice the pineapple, slice the red bell pepper, carrot, and onion, and chop the broccoli. Mince the garlic and ginger.

3. Optional: Crisp the tofu.

   Heat a nonstick skillet over medium-high heat. Add a splash of oil (or use a nonstick pan for oil-free).

   Add the tofu cubes and cook, turning occasionally, until golden on most sides, about 6-8 minutes. Remove and set aside.

   For ultra-crispy tofu, toss cubes with 1 tablespoon cornstarch before pan-frying.

4. Sauté aromatics.

   In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add garlic and ginger, sautéing for 1 minute until fragrant.

5. Add curry paste and vegetables.

   Stir in the red curry paste and cook for 1 minute to release its flavors. Add carrot, red bell pepper, and broccoli.

   Sauté for 3-4 minutes.

6. Simmer with coconut milk and pineapple.

   Pour in the coconut milk, diced pineapple (with a bit of juice if using canned), soy sauce, and maple syrup. Stir well and bring to a gentle simmer.

7. Add tofu and season.

   Return the tofu to the pan. Season with salt, black pepper, and a squeeze of lime juice.

   Simmer gently, uncovered, for 8-10 minutes, stirring occasionally, until the veggies are tender and flavors meld.

8. Taste and adjust.

   Taste the curry. Adjust salt, sweetness, or lime as needed for balance.

   If you like it spicier, add a pinch of chili flakes or sriracha.

9. Garnish and serve.

   Remove from heat. Sprinkle with fresh basil or cilantro.

   Serve hot over steamed rice.

Tips & Variations

• Make it oil-free: Sauté aromatics in a splash of vegetable broth instead of oil.
• Protein swaps: Replace tofu with chickpeas, tempeh, or even edamame for a twist.
• Veggie flexibility: Use whatever you have on hand—zucchini, snap peas, baby corn, or spinach work wonderfully.
• Pineapple note: Fresh pineapple gives the brightest flavor, but canned (in juice, not syrup) is convenient.
• Nutty crunch: Top with roasted cashews or peanuts for extra texture, if not nut-free.
• Spice it up: Add a sliced Thai chili or a spoonful of sambal oelek for more heat.

“Curry is all about balancing sweet, salty, sour, and spicy. Don’t hesitate to tweak each element until it tastes perfect to you!”

Nutrition Facts

Nutrition information is an estimate and may vary based on specific ingredients and serving size.

Serving Suggestions

• Serve this curry piping hot over fluffy jasmine rice or basmati rice for a classic pairing.
• Try it with cauliflower rice for a low-carb option.
• Spoon leftovers over rice noodles for a Thai-inspired noodle bowl.
• Pair with a crisp green salad with a citrus-ginger dressing for a refreshing contrast.
• For a showstopping dinner party, serve alongside vegan spring rolls or papaya salad.

Looking for a sweet finish? Try our Cinnamon Pecan Ice Cream Recipe or treat yourself to a fun dessert with Christmas Cookie Shots Recipe.

Conclusion

This vegan pineapple curry recipe is proof that plant-based meals can be every bit as exciting, nourishing, and satisfying as their non-vegan counterparts. The fusion of tropical pineapple, silky coconut milk, and a rainbow of vegetables delivers both comfort and adventure in each bite.

Whether you’re new to vegan cooking or a lifelong enthusiast, this curry is guaranteed to become a staple in your kitchen rotation.

Don’t be afraid to make this recipe your own by swapping in favorite veggies or adjusting the spice level to your liking. Share it with friends, meal prep for busy weeks, or simply savor it on a cozy night in.

If you loved this curry, be sure to explore other creative recipes on our blog, like the classic Clam Chowder San Francisco Recipe (veganize it with plant milk!), or our decadent Chocolate Heaven Cake Recipe.

Happy cooking, and enjoy your plant-based culinary adventures!

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