Simmered Coconut-Pineapple Curry

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A fragrant vegetarian curry simmered with sweet pineapple and tender sweet potatoes in creamy coconut milk. This vegetarian recipe, ready in about 40 minutes, pairs coconut milk, sweet potato, pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 1 can (13.5 oz) coconut milk
• 1.5 cups sweet potato
• 1 cup pineapple chunks
• 1/2 cup red bell pepper
• 1/2 cup onion
• 2 cloves garlic
• 1 tsp ginger
• 1 tbsp curry powder
• 1/2 cup vegetable broth
• 1/2 tsp salt
• 1 tbsp lime juice
• 2 tbsp cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Add 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp curry powder and cook for 30 seconds until aromatic.
4. Step 4: Add 1.5 cups diced sweet potato, 1 cup pineapple chunks, and 1/2 cup diced red bell pepper. Toss to coat in spices.
5. Step 5: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup vegetable broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20 minutes until sweet potato is tender.
6. Step 6: Stir in 1/2 tsp salt and 1 tbsp lime juice. Simmer uncovered for 2 more minutes. Garnish with 2 tbsp chopped cilantro.