Pineapple Pepper Creamy Coconut Curry

Main Course/ Whole30/ Vegan
Serves 2 | Cooks in 15 minutes

This vegan, Whole30 recipe combines all your favourite vegetables for a flavorful and delicious dish! Made with our Whole30 approved homemade style coconut curry sauce.


  • 1 jar Good Food for Good Coconut Curry Sauce
  • 1 cup cauliflower florets
  • 1 cup chopped carrots
  • 1 cup chopped kale
  • 1 teaspoon black pepper corn 
  • 1 tablespoon  coconut oil
  • ¼ cup chopped pineapple
  • 1/8 cup chopped banana peppers
  • 2 tablespoons chopped cilantro 



      1. Warm oil in a non-stick pan, add carrots and cauliflower and let them cook till they have good brown spots for 3 minutes. 
      2. Add kale, black pepper corns and banana peppers, and allow all the vegetables to cook for approximately 5 minutes, till they are almost done. 
      3. Add Coconut Curry Sauce and ¼ cup water, cook for 2 minutes.
      4. Add pineapple and remove from heat, let stand for 2-3 minutes.
      5. Garnish with cilantro and enjoy!

          Good Food For Good Coconut Curry Sauce is made with all-natural ingredients and has only 25 calories/2g of net carbs per ¼ cup serving. It hails from southern part of India with delicious notes of coconut, mustard and black pepper. We use superfood coconut cream to add the creaminess. 


          SHOP THE PRODUCT: Organic Coconut Curry Sauce

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