I’m a curry fiend.
I love it.
In fact, I love it so much the other night I told my husband I need to open a shop called “WebDom’s House of Pain” and it will only sell curry.
But, like all things I do, I don’t exactly play by the rules, so my curry dishes are more like a curry-ish because I love to throw in things you wouldn’t traditionally find in that type of curry.
This week’s vegan school recipe is for my quick and easy pineapple curry.
This recipe is pretty free-form, and it uses a curry paste as the base. It also uses frozen vegetables. This is what makes it “quick and easy” compared to my usual curries where I make the sauce 100% from scratch and use only fresh vegetables. Once it’s assembled you can basically walk away and let it simmer, only stirring every 5 or 10 minutes.
I use this red curry paste as it’s what is available somewhat locally. Any red curry paste would yield a fairly close result.
I use this coconut milk, which I have found to be superior to all other coconut milks. It’s very thick and very coconutty.
I use this not chicken base to make the 8 cups of not chicken broth.
Quick and Easy Pineapple Curry
- 1 pkg extra firm tofu drained, cubed
- 1 sm sweet onion diced
- 8 baby carrots chopped
- 1/2 bag frozen red peppers and onions
- 1/2 bag frozen peas
- 1/2 bag frozen cauliflower
- 1 can pineapple chunks 15oz can
- 8 cups not chicken broth
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 can coconut milk see notes
- 1 can red curry paste see notes
- black pepper to taste
- sesame seeds to taste
Dry fry the tofu until browned on all sides. You may use a little oil to coat the pan. I do not but that is a personal preference.
Add all the veggies. Add the sauce ingredients. Simmer, stirring occasionally, for 45 minutes or until sauce is thick.
Serve over rice. Top with black pepper and sesame seeds to taste.