Best Vegan Pineapple Curry Recipe Delish and Easy to Make

If you’re searching for a delicious, crowd-pleasing vegan meal that bursts with tropical flavor, look no further than this vegan pineapple curry. This recipe is proof that plant-based cooking can be exciting and utterly satisfying.

The sweet tang of fresh pineapple mingles with creamy coconut milk, vibrant veggies, and the warmth of aromatic spices in every bite. Whether you’re a long-time vegan, new to plant-based meals, or just looking to eat more veggies, this curry will win your heart.

What’s even better? This one-pot meal comes together in about 40 minutes, making it perfect for busy weeknights or a relaxed weekend feast.

It’s naturally gluten-free, endlessly customizable, and guaranteed to brighten up your dinner table. Let’s dive into why you’ll absolutely love this recipe, what you’ll need, and exactly how to bring this sunshine-filled curry to life!

Why You’ll Love This Recipe

• Bursts of Flavor: The combination of juicy pineapple, creamy coconut milk, and fragrant spices creates a symphony of sweet, savory, and spicy notes.
• Quick & Easy: This curry comes together in under an hour and uses simple techniques that anyone can master.
• Nutritious & Filling: Packed with wholesome veggies, plant-based protein, and healthy fats, it’s a meal that satisfies.
• Customizable: Adjust the veggies or protein to suit what you have on hand or your personal taste.
• Perfect for All: Whether you’re vegan, vegetarian, or omnivore, this curry is so tasty, everyone will want seconds!
• Meal Prep Friendly: Tastes even better the next day, making it ideal for leftovers or lunchboxes.

“The best vegan pineapple curry is the one that makes you smile with every spoonful.”

Ingredients

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Tofu press or heavy object (for pressing tofu)
• Small bowl (for mixing sauce, optional)
• Rice cooker or saucepan (for cooking rice)

Instructions

1. Prepare the tofu: Drain tofu and press for at least 15 minutes to remove excess water. Cut into 1-inch cubes. For extra flavor and texture, you can pan-fry or bake the tofu cubes until golden brown (optional but recommended).
2. Sauté aromatics: Heat a large pot or Dutch oven over medium heat. Add a splash of oil or a bit of coconut milk, then sauté the onion for 2–3 minutes until translucent. Stir in the garlic and ginger and cook for another minute, until fragrant.
3. Add curry paste: Stir in the red curry paste and cook for 1–2 minutes to release its flavors, stirring constantly so it doesn’t burn.
4. Add vegetables: Add the carrot, red bell pepper, and broccoli florets. Stir well to coat the vegetables in the curry mixture.
5. Build the curry base: Pour in the coconut milk and vegetable broth. Stir to combine, scraping up any bits from the bottom. Bring to a gentle simmer.
6. Add tofu and pineapple: Gently stir in the tofu cubes and pineapple chunks. Simmer uncovered for 10–15 minutes, until the veggies are just tender and flavors are melded.
7. Season and finish: Add soy sauce (or tamari), maple syrup (or agave), lime juice, and season with salt and black pepper to taste. Simmer for another 2–3 minutes. Adjust seasoning as needed.
8. Garnish and serve: Remove from heat. Sprinkle with fresh cilantro or Thai basil. Serve hot over steamed rice or with your favorite grain.

Tip: For a thicker curry, let it simmer uncovered a bit longer, or mash a few pieces of tofu into the sauce.

Tips & Variations

• Mix up the veggies: Try snap peas, baby corn, zucchini, or spinach in place of or in addition to the veggies listed.
• Protein swap: Not a tofu fan? Use chickpeas, tempeh, or your favorite vegan chicken substitute.
• Pineapple options: If fresh pineapple isn’t available, use canned (in juice, not syrup), but drain well before adding.
• Spice it up: Add a diced Thai chili or a pinch of red pepper flakes for extra kick.
• Make it creamy: For extra richness, stir in a tablespoon of peanut or almond butter with the coconut milk.
• Meal prep: This curry tastes even better after a day in the fridge! Store in airtight containers for up to 4 days or freeze for up to 3 months.

“Don’t skip the lime juice! It brightens up the whole curry and ties all the flavors together.”

Looking for more vegan inspiration? Check out our Costco Vegan Mushroom Stew Recipe and Collard Green Casserole Recipes for more hearty, plant-based meals!

Nutrition Facts

(Nutrition facts will vary depending on exact brands and quantities used.)

Serving Suggestions

• Classic: Serve your pineapple curry over fluffy jasmine or basmati rice for a comforting meal.
• Low-carb: Try it over cauliflower rice or zucchini noodles.
• With sides: Add a side of homemade naan or roti (vegan versions available) to soak up every drop of sauce.
• Colorful toppings: Garnish with extra pineapple, sliced red chili, scallions, or a squeeze of lime.
• Make it a feast: Pair with other vegan mains like Chipotle Black Beans And Rice Recipe or a light salad.
• For dessert: Follow your meal with a sweet treat like our Chocolate Heaven Cake Recipe or Cinnamon Pecan Ice Cream Recipe.

Conclusion

This vegan pineapple curry is more than just a recipe—it’s a celebration of bright flavors, colorful ingredients, and the joy of plant-based cooking. Whether you’re cooking for yourself, your family, or a group of friends, this curry brings a little sunshine to any table.

The creamy coconut base, juicy pineapple, and medley of veggies create a dish that feels both exotic and comforting.

Don’t be afraid to make it your own—swap in your favorite vegetables, add extra spice, or experiment with the protein. However you serve it, this curry is guaranteed to become a regular on your menu.

Thanks for joining me in the kitchen today! If you try this recipe, I’d love to hear how it turned out—share your tips, tweaks, or serving ideas in the comments below.

Happy cooking!

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