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"Triple P" Peanut, Pineapple and Potato Curry

Hearty and flavorful triple P curry! This peanut, pineapple and potato curry is easy to make, crowd-pleasing, and makes great leftovers! Plus, it's vegan, grain- and gluten-free.
Course curry, dinner, Thai, vegetables
Cuisine gluten-free, grain-free, vegan, vegetarian
Keyword pineapple potato curry
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Total Yield 5 servings
Calories Per Serving 352 kcal
Author Yup, it's Vegan

Ingredients

  • 2 teaspoons refined coconut oil or other neutral oil
  • 1 shallot finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 tablespoon grated turmeric (or 1 teaspoon ground turmeric)
  • 2 tablespoons Thai red curry paste
  • 16 oz baby potatoes (the smaller the better), halved
  • 1 red bell pepper cut into bite-sized pieces
  • 2 carrots peeled and cut into bite-sized pieces
  • 1 and 1/2 cups canned full-fat coconut milk (equals a 12-oz. can)
  • 2 cups chopped pineapple (fresh is best; frozen and thawed works)
  • 1 tablespoon soy sauce or tamari
  • baked tofu or cooked chickpeas optional
  • 2 cups chopped curly kale washed and dried
  • fresh lemon or lime juice to taste
  • 1/2 cup chopped roasted peanuts plus more as desired
  • fresh cilantro, for serving optional

Instructions

  1. Warm the oil in a pot over medium heat. (A soup pot actually works better for this recipe than the wider one pictured in the photos). Add the shallot and garlic with a pinch of salt, and cook for about 2 minutes, or until the shallot is softened slightly. Add the ginger and turmeric, and cook for another 30 seconds. Add the red curry paste, stir as best you can, and cook for 60 seconds more, until fragrant.
  2. Stir in the halved potatoes, bell pepper, and carrot, and cook, stirring, for 2-4 minutes, or until the veggies are nicely coated with the aromatics mixture and the bell pepper is slightly softened.
  3. Add the coconut milk, pineapple, and soy sauce. Bring the mixture to a boil, then reduce to a simmer. Cover the pan and cook, stirring occasionally, until the potatoes and carrots are done through, around 30 minutes.
  4. If using the tofu, cut each cooked piece of tofu in half (this is to ensure each tofu piece has a cut edge to better absorb the curry sauce), and add it to the pot. Stir in the chopped kale. Cover the pan and simmer for 3-4 minutes, or until the kale is bright green and wilted. Turn off the heat and season to taste with lemon or lime juice, and additional salt. Stir in the roasted peanuts. Serve hot with accompaniments of choice (rice, etc.) and with chopped fresh cilantro and more peanuts if desired. Leftovers keep well for up to a week in the fridge and also freeze well.

Recipe Notes

Nutrition facts exclude rice and tofu.

Nutrition Facts
"Triple P" Peanut, Pineapple and Potato Curry
Amount Per Serving (1 fifth recipe)
Calories 352 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 13g 65%
Sodium 381mg 16%
Potassium 667mg 19%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Sugars 11g
Protein 6g 12%
Vitamin A 100%
Vitamin C 81%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.