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Vegan Pineapple Green Curry


  • 1 brown onion
  • 1/2 fresh pineapple
  • 105gm (1/2 jar) of Thai green curry paste (Rebecca used Five Tastes Thai Green Curry)
  • 1/2 packet of frozen Thai vegetables (Rebecca used McCains)
  • Coconut oil
  • 250g Cocobella Natural coconut yoghurt plus extra to serve


  1. Heat pan and add one diced brown onion, and cook until brown.
  2. Add 1/2 diced fresh pineapple and cook until caramelised.
  3. Add curry paste and cook for a further 5 minutes.
  4. Add 1/2 packet of frozen vegetables and stir.
  5. Add 250g, or 1/2 500g tub of Cocobella Natural coconut yoghurt.
  6. Cook until vegetables are just cooked through.
  7. Serve on top of cauliflower rice (or if preferred cauliflower/ broccoli rice or cauliflower/kale rice), and top with extra Cocobella coconut yoghurt.

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