Steps to Prepare Perfect Plant Based Pineapple & Chickpea Curry 🍍🌶🌱

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, plant based pineapple & chickpea curry 🍍🌶🌱. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something that I have loved my whole life. They’re nice and they look fantastic.

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

Steps 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 this up with this exceptional food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!