Hearty and flavorful triple P curry! This peanut, pineapple and potato curry is easy to make, crowd-pleasing, and makes great leftovers! Plus, it's vegan, grain- and gluten-free.
Recipe by Yup, it's Vegan on January 22, 2017
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
5 stars (3 reviews)
Keywords
pineapple potato curry
Ingredients
2 teaspoons refined coconut oil or other neutral oil
16 oz baby potatoes ((the smaller the better), halved)
1 red bell pepper (cut into bite-sized pieces)
2 carrots (peeled and cut into bite-sized pieces)
1 and 1/2 cups canned full-fat coconut milk ((equals a 12-oz. can))
2 cups chopped pineapple ((fresh is best; frozen and thawed works))
1 tablespoon soy sauce (or tamari)
baked tofu or cooked chickpeas (optional)
2 cups chopped curly kale (washed and dried)
fresh lemon or lime juice (to taste)
1/2 cup chopped roasted peanuts (plus more as desired)
fresh cilantro, for serving (optional)
Categories
curry
dinner
Thai
vegetables
Cuisine
gluten-free
grain-free
vegan
vegetarian
Steps
Warm the oil in a pot over medium heat. (A soup pot actually works better for this recipe than the wider one pictured in the photos). Add the shallot and garlic with a pinch of salt, and cook for about 2 minutes, or until the shallot is softened slightly. Add the ginger and turmeric, and cook for another 30 seconds. Add the red curry paste, stir as best you can, and cook for 60 seconds more, until fragrant.
Stir in the halved potatoes, bell pepper, and carrot, and cook, stirring, for 2-4 minutes, or until the veggies are nicely coated with the aromatics mixture and the bell pepper is slightly softened.
Add the coconut milk, pineapple, and soy sauce. Bring the mixture to a boil, then reduce to a simmer. Cover the pan and cook, stirring occasionally, until the potatoes and carrots are done through, around 30 minutes.
If using the tofu, cut each cooked piece of tofu in half (this is to ensure each tofu piece has a cut edge to better absorb the curry sauce), and add it to the pot. Stir in the chopped kale. Cover the pan and simmer for 3-4 minutes, or until the kale is bright green and wilted. Turn off the heat and season to taste with lemon or lime juice, and additional salt. Stir in the roasted peanuts. Serve hot with accompaniments of choice (rice, etc.) and with chopped fresh cilantro and more peanuts if desired. Leftovers keep well for up to a week in the fridge and also freeze well.
Nutitrion
Serving Size: 1 fifth recipe
Calories: 352 kcal
Carbohydrates: 26 g
Protein: 6 g
Fat: 18 g
Saturated Fat: 13 g
Sodium: 381 mg
Sugar: 11 g
Reviews
Andy on 2019-11-16 (5 stars): Delicious! I made this tonight, I used canned chickpeas instead of tofu. My GF wants it in the rotation! Thanks for your wonderful recipes.
Kiersten on 2017-03-24 (5 stars): Delicious. We really enjoyed it. I left it without tofu.
