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.
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.
- 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