Best Squash And Pineapple Curry Recipes

SQUASH AND PINEAPPLE CURRY

Squash and Pineapple Curry image

I was making another dish similar to this and I discovered I had no sweet potatoes. I subbed squash and played around a bit and came up with this.

Provided by PinkCherryBlossom

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 teaspoons red curry paste
500 g butternut squash, peeled and in chunks
400 ml coconut milk
200 ml vegetable stock
140 g green beans (frozen is fine)
237 g pineapple in juice, drained
1/4 cup torn coriander leaves

Steps:

Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans.
Stir in pineapple and coriander and leave until pineapple heats through.
serve with rice or noodles.
You can add a diced chicken breast at the onion stage is desired.

Nutrition Facts : Calories 343.7, Fat 25.3, SaturatedFat 19.7, Sodium 22.4, Carbohydrate 31.8, Fiber 4.4, Sugar 13.6, Protein 4.5

VEGETABLE CURRY

Vegetable Curry image

Vegetable curry recipe with coconut milk, pineapple, and chickpeas (or beans)! This healthy comfort meal is vegan, gluten-free, oil-free, easy to make and can be also prepared in a slow cooker.

Provided by Michaela Vais

Categories Main Course

Time 28m

Number Of Ingredients 19

Ingredients

1 1/2 cups pineapple (small chunks)
1 15-ounce can chickpeas (or beans of choice (drained and rinsed))
1 medium-sized carrot (diced)
1 small eggplant ((cut into small cubes))
1 small zucchini (diced)
1/2 pepper (diced)
1/2 big onion (diced)
2-3 cloves garlic (minced)
1 1/2 cups canned coconut milk ((regular or light))
1 1/2 tbsp curry powder ((use less for a less spicy curry))
1-2 tsp onion powder
1 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp turmeric ((optional))
1/4 tsp cayenne pepper ((optional))
1-2 tsp cornstarch (or tapioca flour (to thicken))
salt and pepper (to taste)
cooked rice of choice ((I prefer Basmati or Jasmine rice))
coriander (for serving)

Steps:

Chop the veggies + onion and put everything in a large pan or pot with a little water (or use oil, if not oil-free) and fry on medium heat for about 8-9 minutes. Add the garlic and fry for a further minute. Stir frequently.
Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple chunks.
Add coconut milk, all spices + salt and pepper to taste. Simmer for about 10 minutes or longer (for a thicker curry). You can also add 1-2 tsp of cornstarch (mix it with some coconut milk before you add it) to make the curry sauce even thicker.
Serve the curry with cooked rice of choice, potatoes, or naan bread. Garnish with fresh coriander. Enjoy!

Nutrition Facts : Calories 207 kcal, Carbohydrate 26.5 g, Protein 6.7 g, Fat 5.6 g, SaturatedFat 2.6 g, Fiber 9.6 g, Sugar 15 g, ServingSize 1 serving