Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

In this stew, pineapple juice replaces the coconut milk that would traditionally be used. Enjoy!

Ingredients Nutrition

Directions

  1. In a covered soup pot, saute the onions in the oil for about 5 minutes.
  2. Stir in the eggplant, sweet potatoes, and curry paste.
  3. Add the pineapple juice, water, and salt.
  4. Bring to a boil, and then reduce the heat and simmer for 5 minutes.
  5. Add the cauliflower and green beans and cook for another 5 minutes.
  6. Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil.
  7. Simmer until the vegetables are tender, about 10 minutes.
  8. Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts.

Reviews

(6)
Most Helpful

This was a grat curry! I've never been a fan of curries with coconut milk, but I really liked it with the pineapple juice! When I juiced the lime (it really was a green lemon) I also zester the bugger and tossed in the zest as well. I served this over some quinoa for a great Indian-Inca meal (how's that for fusion cuisine?).

Mirj May 03, 2003

I loved this recipe, but if you're sensitive to heat I'd only use half the amount of the curry paste.

Babealer March 05, 2008

Okay...but I would definately try a different curry recipe next time. I had to add brown sugar and fish sauce...it improved the taste. Takes longer to cook everything that recipe specifies.

kym_2003 August 05, 2006

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