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).