Paleo Butterbean & Pineapple Curry

Print this recipe

This vibrant butterbean and pineapple curry is the perfect lunch or dinner dish. Paleo, low-carb and dairy-free. It's also ready in just 30 minutes!

A good ol' curry has, and always will be, one of my favourite dishes to whip up when I'm in need of something comforting and flavoursome. Today's recipe is a dish I also like to call my 'summer-time curry' - thanks to its vibrant colouring.

While I love a variety of curries, I'm hugely aware that not everyone loves how many spices they can contain. Which is why I've opted for a recipe that uses fewer spices and opts for coconut milk as it's base - a favourite ingredient of mine for lighter curries.

Birds eye view of butternut squash with pineapple and veggies

To add my own twist, I've added pineapple for a delicate touch of sweetness which works beautifully against the green veg and coconut base.

It's worth noting that this curry is a little runnier than usual, but don't worry, it's exactly how it should be. If you do find yourself after a slightly thicker sauce however, simply half the amount of coconut milk and chopped tomatoes.

I hope you enjoy this summer curry of mine! Feel free to serve it with a side of cauliflower rice otherwise, enjoy it on its own for something a little lighter.

Paleo Butterbean & Pineapple Curry Recipe

 A flavoursome and easy butterbean curry with sweet pineapple chunks and vegetables. Grain-free, low carb and the perfect option for a meat-free dish. 

 Course: Main

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
  • 1x 400g tin butterbeans, drained
  • 1x 400g tin coconut milk, drained
  • 400g pineapple chunks, fresh or frozen
  • 150g bok choy
  • 100g frozen peas
  • 1 red onion, diced
  • 2 garlic cloves, sliced
  • 1 tbsp ginger, grated
  • 1 tsp mild chilli powder
  • 1 tsp chilli flakes
  • 2 tbsp low salt soy sauce
  • Fresh parsley, to serve
  • 1 tbsp extra virgin oil
Method
 
Begin by preheating a pan with a little oil. On medium heat, add the garlic, onion, ginger and curry powder and stir for 2-3 minutes.
Add the chopped tomatoes, coconut milk and butterbeans and reduce the heat to a gentle simmer for 10-15 minutes. 
Add the bok choy and pineapple and stir for another 3 minutes. Add the frozen peas, soy sauce and chilli flakes. Once the pineapple is cooked through, turn the heat off. Serve with fresh parsley and season to taste (if needed).
Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

JOIN THE PRIMAL MOVEMENT

Special offers and discounts, members-only events, wellness tips from experts, and much more!

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Basket

Your basket is currently empty.
Shop now