20-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!




  • 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



  1. Add oil to a large pot over medium heat. When hot, add your onion and sauté until soft and translucent, about 3 minutes.
  2. Add vegetables, and cook until nearly thawed, about 5 minutes.
  3. Add curry paste, curry powder, ginger, garlic, and a pinch each of salt and pepper, and cook until fragrant, 30 seconds – 1 minute.
  4. 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.
  5. Add your drained pineapple chunks, and mix to combine. Taste, and add more salt and/or pepper if necessary.
  6. Serve with tofu, rice, green onions, cilantro, and sriracha.


*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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