Caribbean Coconut-Pineapple Vegan Curry with Sweet Potatoes
A fragrant vegan curry featuring sweet potatoes simmered in creamy coconut milk with pineapple and warming Caribbean spices. This caribbean-inspired vegan (vegan) ready in about 40 minutes pairs coconut oil, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1-inch cubes sweet potatoes
- 2 tbsp coconut oil
- 1 large, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 can (14 oz) canned coconut milk
- 1 cup vegetable broth
- 1 cup fresh pineapple chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
- 4 cups cooked basmati rice
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 large diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 2 tbsp curry powder, 1/2 tsp ground allspice, and 1/4 tsp ground cinnamon, cooking for 1 minute to toast the spices.
- Step 3: Add 2 medium peeled and diced sweet potatoes, 1 can (14 oz) canned coconut milk, and 1 cup vegetable broth. Bring to a simmer and cook uncovered for 15 minutes or until sweet potatoes are tender.
- Step 4: Stir in 1 cup fresh pineapple chunks, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 5 minutes until heated through and curry thickens slightly.
- Step 5: Serve the curry over 4 cups cooked basmati rice, garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.
Frequently asked questions
How long does Caribbean Coconut-Pineapple Vegan Curry with Sweet Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean Coconut-Pineapple Vegan Curry with Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Caribbean Coconut-Pineapple Vegan Curry with Sweet Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean Coconut-Pineapple Vegan Curry with Sweet Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caribbean Coconut-Pineapple Vegan Curry with Sweet Potatoes vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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