Simmered Coconut-Pineapple Curry
A fragrant vegetarian curry simmered with sweet pineapple and tender sweet potatoes in creamy coconut milk. This general-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (13.5 oz) 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
Instructions
- 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.
- Step 2: Add 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 tbsp curry powder and cook for 30 seconds until aromatic.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Coconut-Pineapple Curry 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 Simmered Coconut-Pineapple Curry?
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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Simmered Coconut-Pineapple Curry?
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 Simmered Coconut-Pineapple Curry 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 Simmered Coconut-Pineapple Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the balance of sweet and savory! My family devoured it.
- ★★★★☆
Cooked for my in-laws and they were impressed. Took a bit longer than expected but worth it.
- ★★★★☆
Tasted great but was a bit bland without the suggested lime. Would add more spice next time.
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