Sweet Potato Pineapple Curry

This spicy-sweet sweet potato and pineapple curry is vegan, simple to make and will warm you from the inside out.

Sweet Potato Pineapple Curry- Emma's Little Kitchen

You guuuyyyysss! In just a couple of short weeks I will be flying across the atlantic to spend a little time at home with my family. Yay! I’m so excited for all things England- the normal-sized portions of comfort food, the drizzly weather, the long walks, the cosy pubs! Theres just one small glitch- a transatlantic flight with an infant, including a 6 hour overlay in Atlanta… gahh!

Sweet Potato Pineapple Curry- Emma's Little KitchenSweet Potato Pineapple Curry- Emma's Little Kitchen

So why would we put ourselves though that? Well, my sissie is getting married, hooray! I would say thats a pretty good reason. So, speaking of my sissie (seamless segway…!), she was the person to turn me on to the magical combination of sweet potato, pineapple and coconut milk (thanks sis!).

Sweet Potato Pineapple Curry- Emma's Little KitchenShe found the original recipe here, and I tweaked it a little to create this beautiful, warming, spicy-sweet curry. It is fantastic on its own, or with rice or naan. It also freezes nicely and makes terrific leftovers. I am urging you to make a big batch today so you can reap all of the sweet, warming benefits. Enjoy!

Sweet Potato Pineapple Curry- Emma's Little Kitchen


Sweet Potato Pineapple Curry
Prep time
Cook time
Total time
This spicy-sweet sweet potato and pineapple curry is vegan, simple to make and will warm you from the inside out.
Recipe type: Main
Serves: 6
  • 1 tbsp coconut oil or any other flavourless oil
  • 1 medium onion, thinly sliced
  • 2 medium sweet potatoes, peeled and cut into 1 inch chunks
  • 1 tbsp curry powder
  • cayenne pepper or chili powder to taste (I add about ½ a tsp of cayenne, but go with what you like!)
  • 15oz/400g tin of coconut milk
  • 15oz/400g tin of crushed pineapple
  • 3 generous handfuls of baby spinach
  • fresh coriander to garnish (optional)
  • rice or naan to serve (optional)
  1. Heat oil over medium heat in a large, lidded skillet
  2. Add the onion, and saute until softened
  3. Add the sweet potatoes and curry powder, and give everything a good mix. Put the lid on the skillet and cook for about 5 minutes until the sweet potato starts to get slightly tinged at the edges
  4. Add the coconut milk and pineapple to the pan, give everything a good stir until well mixed. Simmer, covered for about 25 minutes until the sweet potato is tender
  5. Add the spinach and stir until just wilted (just a minute or so!)
  6. Serve in bowls with rice or naan, sprinkle a little fresh corainder on top, if you wish!


Adapted from this recipe.

Feel free to change the greens! I love spinach with this, but kale or chard would work really well too.

You may also like my Go-To Spinach and Chickpea Curry or Roasted Sweet Potatoes in Coconut Curry Sauce.


  1. Ksenia @ At the Immigrant's Table says:

    Sweet potatoes and pineapple? I never would have thought of that! I will certainly be making this simple curry on a weeknight not too far from now. And good luck on the flight!!! I’m sure being back home will more than make up for whatever anxiety you’re feeling about it right now.

  2. Manali @ CookWithManali says:

    haha I cracked at ” the normal-sized portions of comfort food” so true! when I eat a large scoop of ice cream in India..it’s equal to the kid size in US! have fun at the wedding Emma, sounds exciting and I’m sure you will manage fine with your little one! These curry sounds really interesting, love the flavors and will have to give this one a try!

  3. themuffinmyth says:

    The flight will be worth it! Luckily the little one isn’t mobile yet! I love nipping over to London to visit my sister and going for Sunday pub lunches, high tea, and eating Twiglets by the fistful. I hope you’re having a good long visit with your family! This curry sounds great. I haven’t tried the pineapple / sweet potato combo before, but I totally get it. Sounds awesome!

  4. Alessa says:

    I love all your instagram food photos and I finally checked out your blog (it’s lovely!) and Colin made this recipe last night — we loved it! It’s great leftover for lunch too. =)

    • Emma says:

      Hi Patricia, apologies for the late reply, I only just saw this comment. I add all the liquid, just make sure you buy canned pineapple in juice, NOT syrup!!

  5. Sara D says:

    Hello, if I wanted t make this using fresh pineapple, how many cups of pineapple should I use? Also, would I need to add extra liquid, since I won’t be using canned pineapple? Thanks!

    • Emma says:

      Hi Sara! I have never tried with fresh pineapple, but I think about 2 cups would work. I wouldn’t worry too much about adding liquid, as long as your fresh pineapple is nice and juicy! Let me know how it goes 🙂

      • Sara D says:

        I used 2 cups of fresh pineapple and it was perfect- thanks! My son and I really enjoyed this recipe. I am vegan, he is not, so it is always a win when he likes a vegan recipe and doesn’t complain about the lack of meat!

        • Emma says:

          Yay! So pleased to hear it Sara 🙂 My husband and son are pescatarian, so most recipes that make it to the site have to pass their rigorous testing 🙂

  6. Gabrielle Elenius says:

    Hi Emma,
    I plan on trying this recipe tonight but wondered if you could quantify by weight the amount of sweet potato used approximately? I find it difficult to estimate with the current description and I have some hungry peeps at home. 2 potatoes doesnt seem adequate to feed 6 people. Sorry just thought I’d ask

    • Emma says:

      Hi Gabrielle, I only just saw this… so sorry! I still believe it to be adequate for 4-6 if served with rice (or another grain) to bulk it out. But if I was feeding, for example, 6 teenage boys, I might adjust! Please report back and let me know how you found it!

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