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Golden Pineapple Curry
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Rich Pineapple Curry (Pineapple Lemak for my Malaysians in the House) [Vegan, Gluten-Free]

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Golden Pineapple Curry [Vegan]

1275

Dairy Free

The inspiration for this dish hails from Malaysia. Traditionally served with prawns and made with plenty of oil, this version is oil free and uses tofu (because tofu is boss). Any dish in Malaysia or Indonesia that has the word "Lemak" in it is guaranteed to be rich and delicious.... Read More

Ingredients You Need for Golden Pineapple Curry [Vegan]

Curry Sauce:

5 large garlic cloves, peeled and left whole
2 small shallots, peeled and left whole
1 thumb sized piece of ginger, peeled and left whole
1 thumb sized piece of fresh turmeric, peeled and left whole
4 dried red chilies, stem taken off and left whole
1 teaspoon sea salt
3/4 cup water

Additional Ingredients:

1 1/2 cups full fat coconut milk
1 cup cauliflower, cut into bite-sized pieces
1 bell pepper, cut into chunks
2 cups green cabbage, sliced
1 cup pineapple, cut into bite-sized pieces
2 cups firm tofu, cut into bite-sized pieces
1 cup cilantro

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How to Prepare Golden Pineapple Curry [Vegan]

Make the curry sauce by placing all of the sauce ingredients into a blender and blending until completely smooth, about 2 minutes.
Pour the sauce into a pan, turn the heat to medium – low and add the coconut milk, cauliflower, bell pepper, cabbage, pineapple, tofu, and cilantro.
Gently stir and cook covered for 25-30 minutes or until the veggies are a good tenderness for you.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.