Spicy Pineapple Coconut Curry (vegan)

reading time: ca. 2 min

Preparation time: 25 mins
Main ingredients: rice, coconut, pineapple, curry
difficulty level: easy
serves: 2-4
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

Yep, another Curry recipe. I just love anything to do with Asian stir-fry, rice, curry and spicyness. 

Also, my boyfriend and i had lunch at a vegan-friendly restaurant thingy in my hometown. I had the vegan Green Thai Curry which tastes amazing even after the third time ordering the same dish (and the rice is sooo fluffy...!), but to be honest i think presentation-wise we almost did a better job with our homemade curries, both this one as well as the beautiful colourful Curry Coconut Rice Stir-Fry from last week :) 

But see for yourself.

Vegan Green Thai Curry


2 cups (uncooked) long-grain rice (actually we used 1 cup Basmati rice and + 1 cup short-grain rice)
4 cups water
1/2 pineapple
2 scallions
2 cloves garlic
1/2 yellow onion
1 can coconut milk
1 can (265g drained) chickpeas
2 tbsp honey
1 tsp vegetable stock concentrate
6 tsp curry powder
Pepper & salt
Chili powder
Paprika powder
tiny bit of vegetable oil for frying


Bring the water to a boil in a pot, then reduce to medium-low heat setting, add the rice and simmer for about 20 minutes, stirring every now and then.

In the meantime while the rice is cooking, prepare the curry. If you're using fresh pineapple - which i highly recommend -, peel and chop your pineapple. (here's a tutorial on how to peel a pineapple the best way) If you're using canned pineapple, drain it and reserve the juice. Peel and chop the onion, garlic and scallions. Sautee with a little vegetable oil in a pan. Add pineapple cubes and honey. Now season with curry powder, vegetable stock concentrate, pepper and salt, and all the other spices. Pour in the coconut milk and let everything cook on medium-low heat. Drain canned chickpeas and add to the pan.

By the time you're done with the curry, your rice should be ready too. Turn off the heat. I used a small round (ice cream) bowl to shape the rice into perfect round hills
- or "rice boobies" ;) - like they do at some Chinese restaurants, but that's totally optional. Alternatively you can just transfer the rice into the saucepan and mix it with the curry as seen below. 

Enjoy! :)

Other stir-fry recipes you might enjoy:

Curry Coconut Rice Stir-Fry
Turmeric Rice Veggie Stir-Fry