Crock Pot Pineapple Curry

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Who says fruits and vegetables have to be boring?  This dish, with it’s curry and red pepper flakes definitely has kick to it!  Of course, if you prefer your produce a little on the tamer side, leave out the red pepper and reduce the curry. Enjoy our Crock Pot Pineapple Curry!

I’ve served this over rice, cauliflower, and potatoes, but here I’m serving over eggs to get some protein. 

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Crock Pot Pineapple Curry

Who says fruits and vegetables have to be boring?  This dish, with it’s curry and red pepper flakes definitely has kick to it!  

Course Main Course

Cuisine Asian

Keyword Clean Eating, Dairy Free, Gluten Free, WW Friendly

Prep Time 10 minutes

Cook Time 6 hours

Servings 6

Calories 332kcal

Equipment

• Crock Pot

Ingredients

• 1/2 lbs Green Bean cut into 1" pieces
• 1 Pineapple cored, and chopped into 1" pieces
• 1 lb Sweet Potatoes (2 medium or 1 large) peeled and cut into 1" pieces
• 1 Yellow Onion chopped
• 2 Garlic Clovers minced
• 5 oz Unsweetened Coconut Milk
• 3 tbsp Curry Powder or to taste
• 5 tsp salt
• 1/2 tsp Crushed Red Pepper optional, to taste
• 2 eggs per person optional
• 2 tsp olive oil or ghee for eggs, optional

Instructions

• Combine all ingredients except eggs in slow cooker and cook on “low” setting for 4-6 hours.
• Before serving, heat oil in pan on stove top or heat non-stick pan on medium high heat. In bowl, lightly beat eggs. 
• Add eggs to pan and scramble.  Remove from heat when no longer runny.
• Serve pineapple curry over eggs.

Notes

This recipe is 7 Green, 3 Blue, and 1 Purple WW Point.

Jump to nutritional information

I will admit, I am not the biggest fan of curry.  I can’t handle really spicy foods, so I’m very careful with ingredients like curry.  However, this is one recipe I really enjoy.  The heat of the curry is balances with the sweetness of the pineapple for a delirious meal.  This recipe is hearty enough to be a meal on its own, but tonight I’m making some eggs to go with it for a boast of protein.  

There’s a bit of chopping to start, but then the crock pot takes over.  I bought whole vegetables, including the pineapple (hey, it was on sale!) but you can save time by purchasing pre-cut potatoes, onions, peppers, and even cored pineapple in the produce section of your grocery store.

If you do happen to like fresh pineapple, but hate prepping it, you might want to check out our kitchen store, featuring our Fruit and Vegetable Huller! A great tool for removing pineapple eyes!

Combine all ingredients except eggs and oil in slow cooker and cook on “low” setting for 4-6 hours.  That’s it!  It’s really that simple.  Now just sit back and let the slow cooker do the work for you, and enjoy the sweet aroma that fills your kitchen.

When you’re almost ready to eat, it’s time to cook the eggs!  Sure, you could get fancy and poach eggs for a hash like meal, but tonight I’ve kept it simple by just doing scrambled eggs.  If you have time, take your eggs out and place them on the counter and allow them to come to room temperature.  this isn’t necessary if you don’t have the time, but the eggs will cook much better if they are at room temperature when they hit the fan.

Heat oil in pan on stove top or heat non-stick pan on medium high heat.  In bowl, lightly beat eggs.  I usually swirl the oil once it’s hot just to make sure my pan is evenly coated.  Add eggs to pan and scramble.  Remove from heat when no longer runny.

Serve pineapple curry over eggs.

Enjoy fruit featuring meals? If you loved this, give some of our other fruit dinners a try like our Pork, Pineapple and Snow-Pea Stir-Fry, or Mango Chicken.

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