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Pineapple & Kidney Bean Curry
Indian Recipes

Pineapple & Kidney Bean Curry

On the HobCurryVegetarian4

Pineapple & Kidney Bean Curry is a bright, hearty meat-free meal with warming spices and a silky sauce.

The beans bring body while pineapple adds a sweet, fresh edge that works beautifully with chilli and ginger.It's an easy one-pot vegetarian dinner that tastes even better after a short rest, especially served with fluffy rice or warm flatbread.

Method

15m30m45m
  1. Heat the oil in a wide pan and soften the onion for 6–8 minutes.
  2. Add garlic, ginger, curry powder and cumin, then cook for 1 minute until fragrant.
  3. Pour in chopped tomatoes and simmer for 5 minutes to thicken slightly.
  4. Stir in coconut milk and bring the sauce back to a gentle bubble.
  5. Add kidney beans and cook for 10 minutes so they absorb flavour.
  6. Fold in pineapple chunks and simmer for 4–5 minutes without breaking them up.
  7. Season with salt and pepper to taste, adjusting spice if needed.
  8. Scatter with chopped coriander and serve with rice or flatbreads.

Ingredients

  • 1 tsp Ground cumin
  • 2 x 400 g tins Kidney Beans drained and rinsed
  • 2 tbsp Curry Powder
  • 1 tbsp Rapeseed Oil
  • 3 cloves Garlic minced
  • 400 ml Coconut Milk
  • 1 tbsp Ginger grated
  • 400 g Chopped tomatoes tin
  • 300 g Pineapple Chunks fresh or tinned, drained
  • 1 large Onion finely chopped
  • small handful Coriander chopped

Notes

Use ripe but firm pineapple so it keeps its shape in the sauce.

Add extra chilli only after tasting, as sweetness can mask heat at first.

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IndianHob
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