Step-by-Step Guide to Make Any-night-of-the-week Plant Based Pineapple & Chickpea Curry 🍍🌶🌱

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, plant based pineapple & chickpea curry 🍍🌶🌱. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have plant based pineapple & chickpea curry 🍍🌶🌱 using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:

1. Prepare chickpeas - drained
2. Get drained pineapple rings chopped into pieces (I used the fresh equivalent here)
3. Make ready scotch bonnet - halved & seeds removed*
4. Get garlic cloves - grated
5. Get 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. Make ready chopped tomatoes
11. Take chopped coriander
12. Make ready Water
13. Prepare 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 it up for this exceptional food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!