My Veggie Chef

Pineapple Coconut Curry (GF)


This rich, veggie-centric dish is sure to please your palate! Onions, garlic, cauliflower, carrots, pineapple, and green peas are simmered in vegetable broth and exotic spices before getting a splash of creamy coconut milk. Delicious!


  • Basmati Rice
  • Broccoli
  • Carrots
  • Cauliflower
  • Chili Powder
  • Coconut Milk
  • Curry
  • Garlic Powder
  • Ginger
  • Green Peas
  • Lime Juice
  • Onions
  • Pepper
  • Pineapple
  • Salt
  • Turmeric
  • Vegetable Base
Cook Time
20 min
Pairs With
White Wine
Good To Have
Salt Pepper
No Common Allergens Present
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Bring two cups water to a boil in a small saucepan. Add rice to water and return to boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes. Set aside.
  3. Heat a large, high-sided skillet over high heat. Add contents of veggie bag to skillet along with 1 cup water and bring mixture to a boil. Add spices to skillet (small cup) and stir to combine. Cover, reduce heat to medium, and cook 15 minutes or until carrots are tender.
  4. Uncover, stir in 1 cup coconut milk (can included separately in delivery), and continue to cook over medium/high heat 5 more minutes. Serve over hot Basmati rice.


  • White Wine
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