Recipe of Ultimate Plant Based Pineapple & Chickpea Curry 🍍🌶🌱

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, plant based pineapple & chickpea curry 🍍🌶🌱. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. 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 🍍🌶🌱:

1. Take chickpeas - drained
2. Get drained pineapple rings chopped into pieces (I used the fresh equivalent here)
3. Get scotch bonnet - halved & seeds removed*
4. Prepare garlic cloves - grated
5. Make ready grated fresh ginger
6. Take mild curry powder
7. Prepare creamed coconut block
8. Take sour cream (optional)
9. Get small onion - small diced
10. Make ready chopped tomatoes
11. Take chopped coriander
12. Take Water
13. Make ready veg oil

Instructions to make Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:

1. 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)
2. 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.
3. 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.
4. 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.
5. After 10 minutes add in the pineapple chunks and simmer again for 5 minutes to soften them a little.
6. 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 it up with this special food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!