Vegan Pumpkin and Pineapple Curry

Vegan time. Who says a curry mut feature meat or fish. You can also go for a vegan one. The Jaimaicans got that already in one of their recipes.

What you need (serves 4)

  • 5 garlic cloves
  • 3 spring onions
  • 1 large ginger
  • 1 lime
  • 1 lare sweet potato
  • 1/4 pumpkin (aprox 250g)
  • 1/3 pineapple (aprox 200g)
  • 1 spoon basil leaves
  • 1 teaspoon spicy chili powder
  • 1 teaspoon tumeric
  • 1 teaspoon garam salam
  • 1 spoon paprika
  • 2 spoon coconut oil
  • 250ml coconut milk

How you do it

Peel and chop garlic, onions, and ginger. Peel and cube sweet potato and pumpkin. Mix all veggies together and season with oil, spices and lime juice (extracted from the lime) Let the mix rest for 30 minutes

Heat up a large pan and roast the veggie and spice mix. Peel and cube pineapple and add it to the roast. Cover with coconut milk. Cook mix for 15 minutes at low temperature. Afterwards transfer curry to an oven pan.

Pre-heat oven to 180ºC. Oven curry for aprox 45 minutes.

Serve with rice and enjoy


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