Vegan Pineapple Thai Curry Recipe

Name: Vegan Pineapple Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Pineapple Juice; 2 cups Vegetable Broth; 1 Tablespoon Red Curry Paste; 1 teaspoon Minced Lemongrass; 1 teaspoon Minced Ginger; 2 teaspoons Sriracha; 12 ounces, weight Extra Firm Tofu; 16 ounces, weight Frozen Mixed Vegetables; 3/4 cups Coconut Milk; Chopped Cilantro (optional, For Garnish)

Servings: persons

2 cups Pineapple Juice
2 cups Vegetable Broth
1 Tablespoon Red Curry Paste
1 teaspoon Minced Lemongrass
1 teaspoon Minced Ginger
2 teaspoons Sriracha
12 ounces, weight Extra Firm Tofu
16 ounces, weight Frozen Mixed Vegetables
3/4 cups Coconut Milk
Chopped Cilantro (optional, For Garnish)

1
Preheat oven to 425 F.
2
Combine ingredients from pineapple juice through Sriracha in a large saucepan and heat over medium heat until it simmers.
3
Meanwhile, pat dry tofu and cut it into bite-sized cubes.
4
Coat them with cooking spray, put them onto a baking tray in an even layer and bake at 425 F while the curry cooks.
5
Only 10 minutes needed!
6
When the sauce is simmering, add the frozen vegetables and return sauce to a simmer until veggies are thawed and heated through.
7
Turn off heat, stir in coconut milk, and add the tofu.
8
Cook until heated through.
9
Garnish with cilantro!

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Pineapple Juice, 2 cups Vegetable Broth, 1 Tablespoon Red Curry Paste, 1 teaspoon Minced Lemongrass, and more.

Yes, Vegan Pineapple Thai Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Pineapple Thai Curry

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