Vegetable Curry

Name: Vegetable Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: ½ big onion (diced); ½ medium eggplant ((cut into small cubes)); 1 medium-sized carrot (diced); ½ medium zucchini (diced); ½ bell pepper (diced); 2-3 cloves garlic (minced); 1 15-ounce can chickpeas (or beans of choice (drained and rinsed)); 1½ cups pineapple (small chunks); 1½ cups canned coconut milk ((regular or light)); 1½ tbsp curry powder ((use less for a less spicy curry)); 1 tsp onion powder; 1 tsp ground cumin; ¼ tsp smoked paprika; ¼ tsp turmeric ((optional)); ¼ tsp cayenne pepper ((optional)); 1-2 tsp cornstarch (or potato starch (to thicken)); Salt and pepper (to taste); Cooked rice of choice ((I prefer Basmati or Jasmine rice)); Fresh coriander or parsley (to serve)

Instructions

Prep:20minCook:20min

Vegetable curry recipe with coconut milk, pineapple, and chickpeas (or beans)! This healthy comfort meal is vegan, gluten-free, oil-free, easy to make and can be also prepared in a slow cooker.

Updated at: Tue, 02 Jun 2026 04:49:12 GMT