Ready to try a curry that is inspired by summer? Try this pineapple Indian-spiced curry for a different type of curry that includes a bit of sweetness this summer.
I love this curry with naan, but you can also serve it over rice.
I had so much pineapple that I had to figure out what to do with it. I also recently obtained a lovely vintage paisley tray and exotic tablecloth that inspired a curry touched with sweetness and exotic spices that aides in our immune function and overall wellbeing.
This is an excellent and easy meal that is ready in about 30 minutes. I hope you enjoy a different type of curry!
This MCM tablecloth is available for purchase, please contact me. For more vintage items, let's connect above on the Instagram account!
Vegan Pineapple Curry
Time: 30 minutes
32 oz coconut milk (4 cups or two cans)
2 tbsp olive oil
5 garlic cloves, minced
1 onion, diced
1 carrot, diced
1 large sweet potato diced
2 cups pineapple, cubed (fresh or frozen)
1.5 cups peas, fresh or frozen
1 can chickpeas, drained and washed
1/2 cup raw cashews
1 tsp fresh ginger, minced
1 tbsp curry
1 tsp turmeric
1/2 tsp cumin
1/4 tsp coriander
1/8 tsp cinnamon
pinch of nutmeg
salt + pepper to taste
Prep the vegetables.
In a large pot, saute the garlic, ginger and onion for 3-5 minutes. Add the carrot + sweet potato and saute for an addition 3-5 minutes. Add the pineapple and sauté for another 2-3 minutes, especially if frozen it's important to saute to release the juices.
Add the spices and mix until well combined.
Add the coconut milk and peas, and simmer on low until fragrant and the sweet potatoes are thoroughly cooked. In the 2-3 minutes of cooking, add the cashews and chickpeas. Mix well and remove from heat once done.
Serve warm with rice or naan.
Let's Connect! Enjoy my other Indian-inspired recipes below!
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com