Super simple, quick and easy dinner in the house!
Who’s into this big ol’ bowl of love?
I, for one, am so into it.
We’ve made this dinner…three times in the past few weeks? Maybe more?
It’s honestly just perfect for this time of year. The weather is getting cool, we’re wearing slippers during all hours of the day, and I’m looking for a simple weeknight meal that’s quick and filling.
A warm, creamy, veg-filled curry is exactly what the perpetually cold and lovers of coziness need.
The quickness of this recipe comes from the use of frozen vegetables. Tbh, frozen veggies show up on my grocery receipt every single week because they don’t really go bad and they’re always fresh.
So they go in a pot with some sautéed onion, spices, coconut milk, and canned pineapple. Bring to a boil and serve with rice and crispy tofu.
I love this recipe because I can get it on the table after a long day with minimal effort. I haven’t really wanted to spend a ton of time in the kitchen recently, so being able to get a warm, filling, nourishing dinner on the table in 20 minutes has been a huge weeknight win for me!
I pile mine high with fresh cilantro and green onion, and a small squeeze of sriracha really brings it all together.
Love this creamy bowl of yum!
Print20-Minute Vegan Pineapple Curry
A warm, creamy, comforting vegan curry full of veggies, pineapple, and flavor! Really love this quick and easy curry on a cool weeknight!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-5 servings
- Category: Dinner
- Method: Boil
- Cuisine: Indian
- Diet: Vegan
Ingredients
CURRY:
- 1 Tbsp. cooking oil
- 1 small sweet onion, chopped
- 1 and 1/2 lbs. frozen vegetables*
- 3 Tbsp. red curry paste
- 1 Tbsp. curry powder
- 1/2 Tbsp. ground ginger
- 1 tsp. granulated garlic
- salt + pepper
- 2 cans full-fat coconut milk
- 1 20-oz. can pineapple chunks, drained
FOR SERVING:
- Crispy tofu
- Rice
- Cilantro
- Green onion
- Sriracha
Instructions
- Add oil to a large pot over medium heat. When hot, add your onion and sauté until soft and translucent, about 3 minutes.
- Add vegetables, and cook until nearly thawed, about 5 minutes.
- Add curry paste, curry powder, ginger, garlic, and a pinch each of salt and pepper, and cook until fragrant, 30 seconds – 1 minute.
- Add coconut milk, and bring to a low boil mixing occasionally so that all of the spices are mixed in. Allow to boil for a few minutes so that everything is hot and the veggies are completely thawed.
- Add your drained pineapple chunks, and mix to combine. Taste, and add more salt and/or pepper if necessary.
- Serve with tofu, rice, green onions, cilantro, and sriracha.
Notes
*You can use whatever frozen veggies you want here, but I found a stir-fry mix at my local store that worked great! Frozen broccoli, corn, green beans, peppers, etc. all work great.
Recipe adapted from $5 Dinners
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