Thai Vegetable Curry

READY IN: 1hr 5mins
Recipe by Sharon123

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

Top Review by Mirj2338

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?).

Ingredients Nutrition


  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.

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