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.
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
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