Pineapple Vegan Curry

I won’t lie. It’s taken me a while to put this post up because of the stain it put on my carpet. It turns out that yellow curry is nearly impossible to get out of your carpet. So here are my words of wisdom, make sure this delicious curry gets in you mouth and not on your carpet.

But besides the highlighter yellow stain on my carpet, this vegan curry dish is a treat! The pairing of the sweet pineapple with the spicy curry powder is out of this world!

I got the idea for this while looking at Alicia Silverstone’s website the kind life. Check it out sometime!

Pineapple curry


My husband couldn’t get enough of this stuff. I served it over brown rice and we both gobbled it up.

Pineapple Curry



Pineapple Curry

A little side note… this recipe serves two so if you are planning on serving more than that just double or heck triple up the recipe!!!

Pineapple Vegan Curry


3 cloves of garlic (minced)

5 green onions

1 tsp ginger powder

a splash of vegetable broth

1 yellow or red bell pepper

red pepper flakes (to taste)

1 cup of fresh pineapple

1 1/4 tsp curry powder

1 tsp basil

1/2 cup almond milk

1 tbsp coconut oil

1/2 tsp amino acids

sea salt (to taste)

1 lime

Leaving some of the green onions for garnish, sauté the onions, garlic, and ginger powder in a skillet on medium low. Put a splash of vegetable broth to prevent burning.

After a minute or two add the bell pepper and more broth if needed. Once the pepper begins to soften add the pineapple with the red pepper flakes. Cook for another minute or two.

While it cooks, whisk the curry powder into the milk and then add the coconut oil and milk to the skillet. Once mixed, add the basil, amino acids, and salt.

Serve over brown rice and drizzle lime juice over you green onions and curry.