Pineapple Curry

Serves 4
Time 20 minutes


1-2 tbsp coconut oil

1 nugget ginger, minced

1 brown onion, chopped

1 large carrot, peeled and cubed

1 punnet baby capsicum, diced 

2 cup fresh pineapple, cubed

1 tsp curry leaves

½ tsp dried oregano

1 tsp paprika

Salt & pepper

270ml coconut milk

1 tbsp lime juice

1 cup firm tofu, cubed

1 tbsp honey or maple syrup


In a large pot add the coconut oil and sauté onion and ginger for 2-3 minutes.

Add the carrots, capsicum and pineapple and cook for 5 minutes until softened.

Add curry leaves, oregano, paprika, salt and pepper.

Pour in the coconut milk, lime juice, honey and tofu. Cook for 5 minutes. 

Serve hot.