Vegan Scallop Curry With Fire-Roasted Peppers and Pineapple
A vibrant plant-based curry featuring vegan scallops, smoky peppers, and sweet pineapple in a creamy coconut broth.
If you are seeking a plant-based dish that satisfies seafood cravings without compromising ethical or dietary choices, this vegan scallop curry offers a vibrant, flavorful solution. Using cutting-edge vegan seafood alternatives, smoky fire-roasted red peppers, juicy pineapple, and a creamy coconut broth, this curry brings bold, unexpected flavors to your table and showcases how inventive and delicious vegan cooking can truly be.
Why Try Vegan Scallop Curry?
Traditional curry recipes often rely on shellfish or seafood to provide protein and depth of flavor, but plant-based diets have evolved to offer convincing alternatives. Plant-based scallops, such as those made by Plant Based Seafood Co., are crafted primarily from konjac—a root vegetable from Asia—that mimics the look, texture, and mild flavor of real scallops. When paired with classic curry spices, smoky fire-roasted peppers, and the tropical sweetness of pineapple, these vegan scallops become the protein-rich centerpiece of a dish everyone can enjoy.
- Feel-good eating: Full of fiber, lower in fat, and free from animal products.
- Impress guests with innovation: Bring a wow-factor to the table that meat-eaters and vegans will love.
- Simple, vibrant ingredients: No complicated steps or rare items needed.
Ingredients
For best results, gather and prep all ingredients ahead of time. This recipe is as much about building flavor as it is about enjoying convenience and freshness.
| Ingredient | Amount | Notes |
|---|---|---|
| Red bell peppers | 2 large | Fire-roasted and sliced into rings |
| Canola oil | 1 Tbsp. | For sautéing |
| Plant Based Seafood Co. Mind Blown Scallops | 8 oz. | Keep frozen until use; or use another vegan scallop brand |
| Mild curry powder | 3 tsp. (divided) | Choose unsalted if possible |
| Garlic | 1 large clove | Finely chopped |
| Serrano chile | 1/2 | Thinly sliced, divided (adjust to spice preference) |
| Coconut milk | 1/3 cup | Full-fat recommended for creaminess |
| Pineapple | 1/2 large | Cored and cut into 1-inch pieces (about 4 cups) |
| Cilantro | 1/2 cup | Roughly chopped, plus extra for serving |
| Toasted coconut flakes | To garnish | Optional, for flavor and texture |
Step-by-Step Directions
Step 1: Fire-Roast the Peppers
Begin by roasting the red bell peppers over an open gas flame, a grill, or under a broiler. Turn occasionally until all sides are charred (about 6 to 8 minutes). Transfer to a bowl, cover with a plate, and let steam for 10 minutes. Once cool, peel away the blackened skins, remove seeds, and slice into rings. This step imparts a deep, smoky aroma that underscores the whole dish.
Step 2: Brown the Vegan Scallops
In a large nonstick skillet, heat the canola oil over medium-high. Toss the vegan scallops in 2 teaspoons of curry powder until evenly coated. Arrange them in the skillet and cook until a golden crust develops (roughly 4 minutes). Flip and continue cooking for an additional 2 minutes. Set aside on a plate—these will be returned to the curry at the end for the perfect finish.
Step 3: Build the Curry Base
In the same skillet, lower the heat and add the chopped garlic and half of the sliced serrano chile. Sauté briefly until the garlic is fragrant but not browned. Stir in the remaining teaspoon of curry powder, add the coconut milk, and bring to a gentle simmer. This is your aromatic base.
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Step 4: Add Pineapple and Peppers
Add the sweet, tangy pineapple pieces and the sliced, roasted peppers to the simmering curry base. Heat gently for about 1 minute—just enough to warm the fruit and allow their flavors to meld without turning them mushy. Fold in the chopped cilantro for a burst of freshness.
Step 5: Finish and Serve
Ladle the curry and vegetables into shallow bowls. Top each bowl with golden-browned vegan scallops, the reserved serrano chile slices, extra cilantro leaves, and a sprinkle of toasted coconut flakes. Serve immediately for the best experience. Enjoy with jasmine rice or your favorite flatbread to soak up the sauce.
What Makes Vegan Scallops Special?
Unlike seafood-based scallops, the konjac-root vegan version provides a surprising 3 grams of dietary fiber per serving and is cholesterol-free. These plant-based products mimic the soft texture and neutral taste of real scallops, making them a perfect canvas for curry spices and tropical fruits.
- Fiber boost: Plant-based scallops contain more fiber than traditional seafood.
- Cholesterol- and allergen-free: Suitable for most diets and sensitivities.
- Meal prep friendly: Keep boxes in the freezer for quick, healthy meals anytime.
- Versatile: Excellent in curries, tacos, salads, or noodle bowls.
Tips for Best Results
- Char peppers thoroughly for the best smoky flavor—don’t skip the resting/steaming step before peeling.
- Don’t overcrowd the skillet when browning vegan scallops. A crisp golden crust adds delicious contrast.
- Use full-fat coconut milk for the creamiest sauce. Light coconut milk can make the curry too thin.
- Season to taste: Adjust the heat and acidity by increasing or decreasing serrano chile and pineapple as you prefer.
- Customize your protein: If vegan scallops aren’t available, try cubed tofu, tempeh, or chickpeas as alternative centerpiece ingredients.
Nutritional Information (per serving)
| Calories | Protein (g) | Carbohydrates (g) | Fiber (g) | Sugars (g) | Fat (g) | Saturated Fat (g) | Cholesterol (mg) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 238 | 4 | 43 | 6 | 21.5 | 8 | 4 | 0 | 608 |
Nutrition will vary slightly depending on your choice of vegan scallops and coconut milk.
Serving Suggestions
- Steamed white or brown jasmine rice – The neutral flavor balances the bold curry.
- Warm naan or pita bread – Great for soaking up the sauce.
- Fresh cucumber or mango salad – Provides a cooling, crunchy counterpoint.
- Lime wedges – Brightens the dish and cuts richness.
Ingredient Notes and Substitutions
- Vegan Scallops: If you can’t find Plant Based Seafood Co.’s Mind Blown Scallops, use any high-quality plant-based seafood alternative, or swap with cubed extra-firm tofu for a different but still satisfying bite.
- Pineapple: Fresh pineapple brings a complex, tart flavor, but canned (drained well) can work in a pinch.
- Serrano chile: Don’t like spicy? Use red bell peppers for color, or sub in a milder pepper like Anaheim.
- Coconut milk: To keep the curry lighter, use low-fat coconut milk and thicken sauce if needed with a tablespoon of cornstarch.
Why This Plant-Based Curry Stands Out
This recipe highlights the latest innovation in plant-based cuisine—the ability to create convincing, nutritious, and eco-friendly seafood alternatives from vegetables like konjac. Combined with the deeply flavorful backdrop of fire-roasted vegetables, creamy coconut milk, and tropical fruit, this curry is a testament to modern, mindful eating.
- Eco-conscious: Plant-based seafood supports ocean health by reducing reliance on wild stocks.
- Allergen-aware: Konjac-based products are free from shellfish and common allergens.
- Quick and easy: The whole meal is ready in under 30 minutes—perfect for busy nights.
- Impressively flavorful: The contrast of spicy curry, smoky veggies, and sweet pineapple is dynamic and memorable.
Frequently Asked Questions (FAQs)
What are vegan scallops made of?
Most vegan scallops are made from konjac, a root vegetable grown in parts of Asia. Its naturally gelatinous texture closely mimics that of real scallops when cooked.
Can I use regular scallops in this curry?
Yes, if you’re not strictly plant-based, you can substitute real sea scallops. Adjust cooking time as needed to avoid overcooking.
Is this recipe gluten-free?
The recipe is gluten-free as written, but always check the packaging on vegan scallops and curry powder to confirm no gluten ingredients.
How spicy is this curry?
Using half a serrano chile gives medium heat. For milder curry, omit or use a mild pepper; for more spice, increase the amount or try a hotter chili.
Can I make this curry ahead of time?
The curry base can be made ahead, but vegan scallops are best browned and added just before serving for the best texture.
Final Thoughts: The Joy of Plant-Based Curry
This vegan scallop curry is more than just a meatless alternative—it’s a celebration of creativity, global flavors, and contemporary culinary advances. Whether you’re vegan, flexitarian, or simply curious, this curry transforms familiar comfort food with playful innovation. Dive in, experiment with your preferred ingredients, and savor one of the freshest twists on curry this season!
References
- https://sabrinacurrie.com/scallop-curry/
- https://www.prevention.com/food-nutrition/recipes/a41848165/vegetarian-scallop-curry-recipe/
- https://pinchofyum.com/green-curry-scallops
- https://www.prevention.com/food-nutrition/recipes/g43727985/healthy-vegetarian-dinner-recipes/
- https://preventionrd.com/thai-green-curry-with-shrimp-scallops-and-kale/
- https://www.wellseasonedstudio.com/simple-thai-curry-with-scallops-and-string-beans/
- https://grokker.com/cooking/video/scallops-with-roasted-garlic-cardamom-and-curry/53f7b5462027e2a45439602d
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