Pineapple, Cashew & Raisin Quinoa Curry

Thursday…the weekend is in sight! I have enjoyed my long weekend here in Abu Dhabi so far, it has been nice and relaxing however I have been pretty productive in terms of cooking and blogging. I have had a lot of time to brain storm and experiment in the kitchen which I have really enjoyed, along with spending my afternoon yesterday lazing in the sun.

This morning I cooked another vegan dish, this time a pineapple and cashew quinoa curry, which is de-e-elish! πŸ™‚ Don’t let the image freak you out, it’s really easy to make with or with out the pineapple boat. I absolutely love curry dishes, but 99.9% of the time a take out is FULL of fats, this is a clean and healthy vegan curry recipe which leaves you stuffed and feeling great.

My vegan pineapple & cashew quinoa curry
My vegan pineapple & cashew quinoa curry

Vegan Pineapple Quinoa Curry
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 1 white onion, chopped
  2. 2 cloves of garlic, chopped
  3. 1 half pineapple if making the pineapple boat OR 1.5 cups of chopped pineapple pieces
  4. 2 tbsp of coconut oil, melted
  5. 1 cup of cashew nuts
  6. 1 cup of quinoa
  7. 1 cup of rasins
  8. 2 heaped tbsp of curry powder
  9. Seasoning (I used black pepper and dried chili)
  1. Ok, I have 2 methods here. The first for those wanting to serve your quinoa curry in the pineapple like my picture, the rest of the recipe is the same after this step.
  2. Method;
  3. For the pineapple boat;
  4. Cut the pineapple in half, long wise. The stalk can be a bit tricky.
  5. Once halved, choose your preferred side for serving
  6. Using a small knife, carve around in the edge of the inside of the pineapple and remove the middle
  7. If this is proving difficult, cut the pineapple flesh a few times both ways, and fork out the pineapple cubes individually
  8. Once emptied, chop your pineapple flesh into small pieces
  9. Cooking Method;
  10. In a pan, add the cup of quinoa and 2 cups of water, bring to a boil then reduce to simmer for 10 – 15 minutes (until all the water has been soaked up)
  11. When your quinoa is nearly ready, in a large pot/pan, saute the garlic and onion in the coconut oil for a few minutes
  12. Once the onions have started to turn golden, add your chopped pineapple pieces and continue to cook for 5 minutes
  13. When your quinoa is ready, drain if required, before adding to the pineapple, garlic and onion
  14. Add the curry powder and the raisins with 2/3 cup of cashews
  15. Continue to stir over the heat for a few minutes, ensuring all the flavors have been mixed
  16. Remove your quinoa curry from the heat and scoop into the pineapple boat or onto a plate
  17. Sprinkle the remaining cashew nuts over the dish and serve!
As quick and easy as that! I really enjoyed this recipe, and again couldn’t believe how satisfying a vegan meal could be. Naturally low in fat, quinoa works so well with this dish. If you haven’t cooked with quinoa before or want to read more, click here to see my blog post on this amazing protein packed ingredient. I absolutely love pineapples too, not only are they tasty, they are full of vitamin C and other minerals too, the perfect ingredient for a nutritious meal.

Easy, low in fat and bursting with flavor, why don’t you try this vegan pineapple quinoa curry?

Jess x

recipe image
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Vegan Pineapple Quinoa Curry