Pineapple Curry Rice – vegan

I’m back from Spain and happy to share a new recipe with you! Sweet and savory pineapple curry rice with green onion, peas, cashews and carrots. A healthy and easy, vegan/vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients prepped and close to the stove before you start cooking. Chilled leftover rice works best in stir fry’s because it doesn’t stick together as much. If possible cook the rice in advance, if time allows (one cup dry rice will yield slightly over two cups cooked rice.) Yields 2 large, restaurant-sized portions or 4 more modest portions 😉


For the sauce:

juice of 1 lime

2 tbs tamari (optional low sodium soy sauce)

1/2 tbs hot sauce (or sriracha)

2 tbs maple syrup

1 tbs curry powder





Full recipe on: Ineffable