Golden Veggie Curry with Pineapple

I’ve always loved pineapple curries and potato curries at Thai restaurants—but I’ve never found one that combines both. So, I created this version for my own delight—a cozy bowl that brings together the sweetness of pineapple with the heartiness of potatoes, all wrapped up in a golden, flavorful broth. It’s become one of my favorite comfort meals, and I hope it brings warmth to your table too.

Golden Veggie Curry with Pineapple

This sunshine-colored curry is filled with nourishing veggies, hearty garbanzo beans, and a sweet pop of pineapple. It’s comforting, slightly sweet, gently spicy, and perfect over a bowl of soft jasmine rice.

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Course Soup

Ingredients

  

• ½ yellow onion chopped
• 1 large garlic clove chopped
• 1 inch piece of fresh ginger chopped
• 2 large carrots sliced
• 2 Yukon gold potatoes diced
• 1 tsp turmeric powder
• 2 tsp yellow curry paste
• 32 oz vegetable broth
• 1 cup full-fat coconut milk
• 1½ cups cooked garbanzo beans chickpeas
• 1 cup fresh pineapple chopped
• Juice of ½ lime plus more for serving if you’d like
• Salt and pepper to taste
• Jasmine rice for serving

Instructions

 

Sauté the base

• In a large pot over medium heat, add a splash of water or broth. Sauté the chopped onion, garlic, and ginger for 2–3 minutes until fragrant and the onion turns translucent.

Add veggies and spices

• Stir in the sliced carrots and diced potatoes. Sprinkle in the turmeric and yellow curry paste. Cook for 1–2 minutes to toast the spices gently, adding a little water if needed to prevent sticking.

Simmer the curry

• Pour in the vegetable broth and bring to a simmer. Cover and let it cook for about 10–12 minutes, or until the carrots and potatoes are just tender.

Add coconut milk and beans

• Stir in the coconut milk and garbanzo beans. Let it simmer uncovered for another 5–7 minutes, allowing the flavors to meld.

Add pineapple and season

• Gently stir in the chopped pineapple and season with salt and pepper to taste. Simmer for 2 more minutes, then remove from heat.

Serve

• Spoon the yellow curry over warm jasmine rice, squeeze fresh lime juice over the top, and enjoy!

Notes

💡 Optional Add-Ins:
Fresh cilantro or Thai basil on top
A dash of chili flakes or sliced red chili for heat
Extra lime wedges on the side for a citrusy kick