Servings: 0 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins

Lunch | Dinner | Quick

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!



  • Butterbeans (1x400g tin, drained)
  • Coconut milk (1x400g tin, drained)
  • Pineapple chunks (400g)
  • Bok choy (150g)
  • Frozen peas (100g)
  • Red onion (1, diced)
  • Garlic (2 cloves, sliced)
  • Ginger (1 tbsp, grated)
  • Mild chilli powder (1 tsp)
  • Chilli flakes (1 tsp)
  • Low salt soy sauce (2 tbsp)
  • Fresh parsley (to serve)
  • Extra virgin olive oil (1 tbsp)


Begin by preheating a pan with a little oil. On medium heat, add the garlic, onion, ginger and curry powder and stir for 2-3 minutes.

Add the chopped tomatoes, coconut milk and butterbeans and reduce the heat to a gentle simmer for 10-15 minutes.

Add the bok choy and pineapple and stir for another 3 minutes. Add the frozen peas, soy sauce and chilli flakes. Once the pineapple is cooked through, turn the heat off. Serve with fresh parsley and season to taste (if needed).


pineapple butterbean curry.jpg