Peanut, Pineapple, Potato Curry

Here’s a vibrant, flavor-packed recipe for Peanut, Pineapple & Potato Curry—a sweet, spicy, and creamy dish that’s vegan, gluten-free, and perfect for layering with wild greens or fermented twists 🌶️🥜🍍🥔.

You can find the full recipe on Yup, It’s Vegan. Here’s a condensed version to get you started:

🍛 Peanut, Pineapple & Potato Curry

Ingredients:

• 2 tsp neutral oil
• 1 shallot, minced
• 4 garlic cloves, chopped
• 1 tbsp ginger, grated
• 1 tbsp turmeric
• 2 tbsp Thai red curry paste
• 16 oz baby potatoes, halved
• 1 red bell pepper, sliced
• 2 carrots, chopped
• 2 cups pineapple chunks
• 1 tbsp soy sauce
• ¾ cup full-fat coconut milk
• ½ cup roasted peanuts
• 2 cups chopped kale
• Lime juice, salt to taste
• Optional: baked tofu or chickpeas

🔪 Instructions

1. Sauté aromatics: Heat oil in a pot. Add shallot, garlic, ginger, and turmeric. Sauté until fragrant.
2. Add curry paste: Stir in red curry paste and cook for 1 min.
3. Build the base: Add potatoes, bell pepper, and carrots. Stir to coat.
4. Simmer: Add coconut milk, pineapple, and soy sauce. Bring to boil, then simmer ~30 mins until veggies are tender.
5. Finish: Add tofu (if using), kale, lime juice, and peanuts. Simmer 3–4 mins until kale wilts.
6. Serve: Garnish with cilantro, more peanuts, and serve with rice or flatbread.

🌿 Adaptations

• Fermented Boost: Add probiotic coconut cream or aged chili paste
• Wild Greens Matrix: Swap kale with nettles, chickweed, or lamb’s quarters
• Flavor Evolution: Age the curry paste 3–7 days for microbial depth
• Global Fusion Node: Layer with ras el hanout or za’atar for Moroccan-Middle Eastern twist
• Protocol Integration: Plug into your Curry Ferment Timeline Builder at day 7+ for aged complexity