• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Sumptuous Cooking
  • Recipes
  • About Me
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • How To
  • About Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To
    • About Me
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Curry

    Pineapple Tofu Curry

    Published: May 31, 2017 · Modified: June 27, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 15 Comments

    1.2K shares
    • Share
    • Tweet
    Jump to Recipe

    This recipe of Pineapple Curry will be delicious to serve with steamed Jasmine rice or Indian Rotis. That's a Sumptuous dinner cooked in 30 minutes!

    A bowl of food, with Curry and Tofu this recipe

    If you are a coconut lover like me, you have to try this dish to enjoy the tropical flavor along with coconuts best friend, the pineapple. I know you are thinking of Pina Colada, but this dish is probably better tasting and definitely more filling than the drink. Today's recipe is  Pineapple Tofu Curry.

    This pineapple curry is my family favorite so I prepare this often and I have more recent pictures to share.

    How to make this recipe

    Today's recipe with Pineapple and Tofu will deserve equal credits as coconuts do. I also added Cabbage and Zucchini to the mix to balance out the sweetness from Pineapples. 

    You can also choose any other vegetable option like bell pepper, Carrots or Broccoli. The important part is you have to check how sweet the pineapple is and adjust accordingly. The next important spice in this recipe is the red peppers.

    The flavor mix from peppers and coconut is reminiscent of Thai cuisine, but this dish is more of a fusion of Thai and Indian cuisines. Last but not least, the Tofu you need will need for this dish is the medium to firm type. You definitely do not want them falling apart in your curry when it is too soft.

    Few tips to make pineapple curry

    • You can add any type of vegetables, this time I have added bell pepper instead of zucchini.
    • If you are not able to find coconut cream, add the top layer of canned coconut milk.
    • After adding coconut cream do not overcook.

    Pineapple curry is an easy-to-prepare, vegan, and gluten-free dish. Not to mention, it is a one-pot curry.

    Here's a secret: I would not post coconut-based recipes such as this and Coconut Mango mousse or Coconut Semolina if it weren't for you. The feedback I received from them was very positive and I have received a lot of requests for recipes with coconuts.

    Check out my other Pineapple recipes like Pineapple rice

    • Palak Corn (Spinach Corn Curry)
    • Instant Pot Tofu Curry (Indian)
    • Instant Pot Chickpea Curry
    • Instant Pot Cauliflower Curry

    Did you love this recipe? Rate it five stars!
    And let me know what you loved about it in the comments.

    Follow me on social media Facebook, Instagram, and Pinterest.

    Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

    A pan filled with food, with Curry

    Pineapple Tofu Curry

    Uma Raghupathi
    Today's recipe with Pineapple and Tofu will deserve equal credits as coconuts do. I also added Cabbage and Zucchini to the mix to balance out the sweetness from Pineapples. 
    4.8 from 5 votes
    Print Recipe
    Prep Time:10 mins
    Cook Time:30 mins
    Total Time:40 mins
    Course :Side Dish
    Cuisine :Asian
    Diet :Vegan
    Allergen :Dairy free
    Difficulty :Easy
    Servings 4
    Calories 253 kcal

    Ingredients
      

    • 1 cup pineapple chopped
    • 1 cup shredded cabbage
    • 1 cup chopped Zucchini or bell pepper
    • 1 cup cubed Tofu ( 10 - 12 oz)
    • ½ cup onion
    • ¼ cup chopped tomatoes
    • ½ cup full fat coconut milk
    • ½ cup coconut cream
    • 3 garlic cloves
    • ½ Inch ginger
    • 6-7 red chilies
    • Pink salt
    • 1 tablespoon coconut oil
    • 1 teaspoon ground black pepper
    • ½ teaspoon turmeric powder
    Prevent your screen from going dark

    Instructions
     

    • Place a pan on medium heat and saute garlic, ginger and red chilies with 1 teaspoon oil until the garlic turns golden.
      A close up of food on a blender with coconut milk and spices
    • Blend them with coconut milk to a smooth consistency and place it aside.
    • Now, place another pan on medium heat and saute onions with 3 teaspoon oil.
    • When they turn golden and transparent, add cabbage and continue to saute for 3 minutes.
    • Add Zucchini, Pineapple and Tomatoes let them cook for 2 minutes.
      A close up of food, with Curry and Pineapple
    • Add salt, turmeric powder, and ground black pepper.
    • Stir well and cover the lid for 5-8 minutes.
    • As the vegetables soften, add Tofu, blended chili paste. Let it simmer for 5 -8 minutes with the lid on.
    • Add coconut cream, stir well. Turn off the heat and garnish with cilantro.
      A close up of food, with Curry and Pineapple

    Notes

    • You can add any type of vegetables, this time I have added bell pepper instead of zucchini.
    • If you are not able to find coconut cream, add the top layer of canned coconut milk.
    • After adding coconut cream do not overcook.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 253kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g | Saturated Fat: 18g | Sodium: 34mg | Potassium: 443mg | Fiber: 2g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 101.7mg | Calcium: 31mg | Iron: 2.6mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

    Pin this recipe for later use

    A bowl of food, with Curry and Tofu

    « Sweet Plantain Recipe - Plantain Fudge
    Almond Date Fudge - Date Fudge Recipe »

    Reader Interactions

    Comments

    1. Meghana

      January 24, 2020 at 10:54 pm

      I made this curry today. Super yummy and easy. Making this again and again. Thank you5 stars

      Reply
    2. Susan

      June 05, 2019 at 12:19 am

      I will make this again as the red Thai chilies I used were super hot lol. Less chilies next time but super delicious! Thank you!

      Reply
      • Uma Raghupathi

        June 05, 2019 at 12:42 am

        Thank you Susan! I used red indian chilies. That was not spicy. I am glad that you liked it and thank you for commenting.

        Reply
    3. Jenny

      May 09, 2019 at 9:36 pm

      Yummy pineapple curry. My kids likes tofu curry, so I made this for lunch. It was a huge hit! thank you5 stars

      Reply
      • Uma Raghupathi

        May 09, 2019 at 9:37 pm

        Thank you Jenny! This one is my family favorite too:)

        Reply
    4. Amy Katz from Veggies Save The Day

      June 08, 2017 at 7:55 pm

      I am definitely going to make this recipe! We love tofu curries like this in my house, and the pineapple puts it over the top!

      Reply
      • Uma Raghupathi

        June 08, 2017 at 8:38 pm

        Thanks Amy! Let me know how this turned out:)

        Reply
    5. Anjali Lalani

      June 06, 2017 at 4:47 pm

      I've been on a tofu kick lately! Love the curry and pinapple!

      Reply
      • Uma Raghupathi

        June 08, 2017 at 8:37 pm

        Thanks Anjali:)

        Reply
    6. Sarah Newman, Vegan Chickpea

      June 06, 2017 at 2:58 pm

      Mmmm I've actually never combined pineapple with tofu in a curry but it sounds absolutely delicious!! 😀

      Reply
      • Uma Raghupathi

        June 06, 2017 at 3:09 pm

        Thanks Sarah!

        Reply
    7. Linda and Alex @ Veganosity

      June 06, 2017 at 12:50 pm

      Curry, pineapple, and tofu are so perfect together! I love this and will definitely be making this soon.

      Reply
      • Uma Raghupathi

        June 06, 2017 at 3:08 pm

        Thanks Linda. Glad you liked it 🙂

        Reply
    8. Jasmine

      June 06, 2017 at 4:16 am

      Sounds so comforting!

      Reply
      • Uma Raghupathi

        June 06, 2017 at 3:08 pm

        Thanks Jasmine! Yes it is:)

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A women standing in front of a mountain

    Hello friends! My name is Uma and I am a vegan. But that's not all - I am also a mom.

    If you're curious about what being a vegan entails or just want to try some new recipes, keep reading! I'll share some of my favorite dishes with you.

    More about me

    My Cookbook

    cookbook displaying on white back ground

    Popular Recipes

    • Banana Flower Recipe
    • Barnyard Millet Dosa And Idli
    • Potato Kurma For Chapathi, Biryani, Poori
    • Cauliflower Sabzi
    • Cucumber Pineapple Smoothie
    • Instant Pot Khichdi

    Busy Weekdays Recipes

    • 35 Chapathi Side Dish Recipes
    • Ripe Papaya Salad
    • Proso Millet Upma - Instant Pot & Stove Top
    • Easy Mushroom Curry - Instant Pot
    • Frozen Okra In Air Fryer
    • Berry Banana Smoothie
    • Instant Pot Mushroom Rice
    • Instant Pot Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    COPYRIGHT © 2021 - 2022 SIMPLE SUMPTUOUS COOKING

    1.2K shares