Vegetable curry formula with coconut milk, pineapple, and chickpeas (or beans)! This healthy comfort meal is vegetarian, gluten-free, oil-free, simple to form and might be conjointly ready in a very slow cooker!


  • 1 1/2 cups pineapple chunks, fresh (250 g)
  • 1 15-ounce can chickpeas or beans of choice (drained and rinsed)
  • 1 medium-sized carrot
  • 1 small eggplant (cut into small cubes)
  • 1 small zucchini
  • 1/2 pepper
  • 1/2 big onion
  • 2-3 cloves garlic, minced
  • 1 to 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 turmeric (optional)
  • 1/4 tsp smoked paprika (optional)
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp cornstarch or tapioca flour (to thicken)
  • salt and pepper to taste
  • cooked rice of choice (I use Basmati or Yasmin rice)
  • coriander for serving


  • Chop the veggies + onion and put everything in a large pan or pot with a little bit of water or oil 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 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 or potatoes. Garnish with fresh coriander. Enjoy!


  • Read the text in the blog post to find out how to prepare the curry in a slow cooker.
  • Recipe serves two persons. Nutrition facts are for one serving.


Calories: 414kcal | Carbohydrates: 53g | Protein: 13.3g | Fat: 11.2g | Saturated Fat: 5.2g | Fiber: 19.2g | Sugar: 30g

Open Next Page To See More!
Don't forget to share

About the author


Leave a Comment