Creamy kidney bean pineapple curry is a quick and easy vegan recipe made with Indian curry powder and a luscious pineapple coconut sauce for a delicious curry dinner that comes together in 40 minutes or less.
This pineapple curry recipe is a creamy take on my original kidney bean rajma curry. It combines the flavor of red lentil pineapple dal with a creamy coconut sauce inspired by a favorite mango curry recipe. And it's one of our favorite kidney bean recipes so far!
Table of Contents
Why You'll Love This Recipe
- The blender sauce and curry is quick and easy to make.
- Made with healthy plant-based ingredients and no added oil.
- Naturally gluten-free (double-check curry powder to ensure this).
- It reheats and freezes well, so it's a great recipe for meal prep.
Ingredients and Substitutions
Pineapple. I used a whole small (no mini) pineapple for this recipe, but you can make it with 4 cups of frozen pineapple chunks or 2 large cans of pineapple chunks or pieces.
Kidney Beans. Red kidney beans add all the protein and fiber you need in a meal. I added 4 cans which is 6 cups if you cook them from dried.
Light Coconut Milk. Light coconut has less fat, which is why I routinely use it. For a lower-fat option, use 1 ½ cups of plant milk with a few drops of coconut extract (my favorite coconut milk substitute).
Curry Powder. Hot, medium, or mild curry powder is the only spice (other than salt) needed.
Cilantro. Chopped cilantro, add a little citrus, peppery flavor. If you don't like or have cilantro, omit it. The flavor of this curry will still be delicious.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
Substitute Indian curry powder with Thai curry powder or 2 tablespoons of Thai red curry paste for an Asian-inspired flavor. If you don't like the idea of kidney beans in Thai curry, substitute the beans with crispy air fryer tofu, crispy baked tofu, or vegan chicken.
Step-by-Step Instructions
Blend 2 cups pineapple chunks, coconut milk, and tomatoes.
Heat a medium pot to medium heat. Cook the onions and jalapenos for 2-3 minutes, then add the garlic, ginger, and curry powder. Stir for 30 seconds.
Add the pineapple sauce, kidney beans, and remaining pineapple chunks. Simmer for 10 minutes.
Stir in the cilantro and lime juice. Simmer for 5 minutes.
Pro Tips
- If the onions or other ingredients start sticking, lower the heat a little and add water a tablespoon at a time, if necessary.
- The curry thickens as it simmers. If you find it too thin for your liking, give it longer to cook.
Serving Suggestions
Serve pineapple curry over brown basmati or jasmine rice, or try Instant Pot wild rice. Garnish with additional chopped cilantro or lime wedges.
Bread sides like naan, potato tortillas, sweet potato flatbread, or veggie pakoras turn this into a full and festive meal.
Frequently Asked Questions
Store leftover curry in an airtight container in the refrigerator for 5 days or freeze for 3 months. For food safety reasons, it's best to store leftover rice separately.
Cook 2 cups of kidney beans for 6 cups. I recommend soaking kidney beans beforehand, either overnight or in the Instant Pot.
The best substitution for red kidney beans in this curry recipe is either white kidney beans or chickpeas.
Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!
👩🏻🍳 Recipe
Creamy Kidney Bean Pineapple Curry
Rate this Recipe:
Ingredients
- 1 small pineapple - cut into small chunks, 4 cups, (see note 1)
- 1 can tomatoes - 15 ounces/400 grams
- 1 can light coconut milk - 13 ounces/400 grams (see note 2)
- 1 medium red onion - chopped
- 1 medium jalapeno - chopped
- 4 cloves garlic - minced or pressed
- 2 teaspoons fresh ginger - grated or finely minced
- 2 tablespoons curry powder
- 1 teaspoon salt
- 6 cups kidney beans - 4 15 ounce/400 gram cans rinsed and drained
- ½ cup cilantro - chopped, (optional)
- 2 tablespoons lime juice
Instructions
- Cut the pineapple into small chunks. You’ll use half for the sauce and half in the curry.
- Add 2 cups pineapple chunks, coconut milk, and canned tomatoes to a blender or food processor. Blend until smooth.
- Heat a medium pot or Dutch oven over medium heat. Add the onions and jalapenos. Cook them for 2-3 minutes until they soften. If they start to stick, add water a tablespoon at a time.
- Add the garlic, ginger, and curry powder. Stir for 30 seconds.
- Pour in the pineapple sauce. Stir the bottom of the pot to sweep up any stuck-on veggies.
- Mix in the kidney beans and the remaining pineapple. Simmer for 10 minutes.
- Stir in the chopped cilantro (if using) and lime juice. Simmer for 5 minutes.
Video
Notes
- Substitute fresh pineapple with 4 cups of frozen pineapple or 2 large cans of pineapple chunks or pieces. Note – the amount of pineapple chunks from fresh pineapple will vary.
- Use 1 ½ cups of plant milk with a few drops of coconut extract for a lower-fat option.
- The longer you simmer the curry, the thicker it gets.
- Store leftover pineapple curry in an airtight container for 5 days or freeze for 3 months.
Nutrition
Nutritional information is an estimation only.
Leave a Reply