Coconut-Pineapple Vegan Curry with Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A fragrant vegan curry featuring sweet potatoes simmered in creamy coconut milk with pineapple and warming Caribbean spices. This Caribbean-inspired vegan recipe, ready in about 40 minutes, pairs sweet potatoes, coconut oil, yellow onion 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve the curry over 4 cups cooked basmati rice, garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.