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–+ servings
Kidney bean pineapple curry in a bowl with rice.
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Creamy Kidney Bean Pineapple Curry

Creamy kidney bean pineapple curry is a quick and easy vegan recipe with curry powder and pineapple coconut sauce that come together in 40 minutes or less.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan
Servings: 6
Calories: 313kcal
Author: Denise Perrault

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
US Customary - Metric

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

  1. 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.
  2. Use 1 ½ cups of plant milk with a few drops of coconut extract for a lower-fat option. 
  3. The longer you simmer the curry, the thicker it gets. 
  4. Store leftover pineapple curry in an airtight container for 5 days or freeze for 3 months. 

Nutrition

Calories: 313kcal | Carbohydrates: 57g | Protein: 12g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 989mg | Potassium: 912mg | Fiber: 14g | Sugar: 22g | Vitamin A: 373IU | Vitamin C: 87mg | Calcium: 114mg | Iron: 4mg