Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, plant based pineapple & chickpea curry 🍍🌶🌱. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have plant based pineapple & chickpea curry 🍍🌶🌱 using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:
- Make ready 1 tin chickpeas - drained
- Prepare 1 tin drained pineapple rings chopped into pieces (I used the fresh equivalent here)
- Prepare 1 scotch bonnet - halved & seeds removed*
- Get 2 garlic cloves - grated
- Get 1 teaspoon grated fresh ginger
- Take 2 teaspoons mild curry powder
- Make ready 50 g creamed coconut block
- Take 1 tablespoon sour cream (optional)
- Get 1 small onion - small diced
- Take 1 tin chopped tomatoes
- Make ready Handful chopped coriander
- Prepare Water
- Prepare 1 tablespoon veg oil
Instructions to make Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:
- In a wide pan heat the oil on a medium heat and soften the onion gently for 5-7 minutes. (add a little water if needed to stop them catching)
- Once softened, add in the garlic and ginger & fry til fragrant stirring all the time. - Spoon in the mild curry powder and heat for a few seconds.
- Pour in the tinned tomatoes, heat til bubbling and then melt in the creamed coconut. - Stir through to combine then drop in your halved scotch bonnet.
- Once the sauce is back up to heat, pour in the chickpeas, then fill the empty tin with water and pour this in also. - Once bubbling, pop a lid on the pan and simmer for 10 minutes on low/medium heat. Giving it a stir now and then.
- After 10 minutes add in the pineapple chunks and simmer again for 5 minutes to soften them a little.
- Once the pineapple is soft, add in your chopped coriander, sour cream (if using) and stir through. - Remove the scotch bonnet chilli halves if desired. - Serve with fluffy rice and flatbreads. - - *you can leave the seeds in the scotch bonnet if you want some serious sweet heat! We didn’t! 😁
So that’s going to wrap this up with this exceptional food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
