Peel pineapple, remove hard stalk and dice.
Rinse beans, trim and halve.
Peel carrots and cut into slices.
Sauté shallot and garlic in oil until translucent. Add pineapple, carrots and beans and sauté about 2 minutes. Stir in curry paste and deglaze with broth and coconut cream. Add lentils, cauliflower, cashews and peas and simmer over low heat, stirring occasionally, for about 10 minutes.
Season with salt and pepper and serve with rice, if desired.