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We hope you got insight from reading it, now let’s go back to plant based pineapple & chickpea curry 🍍🌶🌱 recipe. You can cook plant based pineapple & chickpea curry 🍍🌶🌱 using 13 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:
- Provide 1 tin chickpeas - drained
- Take 1 tin drained pineapple rings chopped into pieces (I used the fresh equivalent here)
- Get 1 scotch bonnet - halved & seeds removed*
- Take 2 garlic cloves - grated
- Provide 1 teaspoon grated fresh ginger
- Provide 2 teaspoons mild curry powder
- Prepare 50 g creamed coconut block
- Use 1 tablespoon sour cream (optional)
- Get 1 small onion - small diced
- Take 1 tin chopped tomatoes
- You need Handful chopped coriander
- Provide Water
- Get 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! 😁
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