Step-by-Step Guide to Make Homemade Plant Based Pineapple & Chickpea Curry 🍍🌶🌱

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, plant based pineapple & chickpea curry 🍍🌶🌱. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook plant based pineapple & chickpea curry 🍍🌶🌱 using 14 ingredients and 6 steps. Here is how you cook that.

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

1. Take 1 tin chickpeas - drained
2. Make ready 1 tin drained pineapple rings chopped into pieces (I used the fresh equivalent here)
3. Make ready 1 scotch bonnet - halved & seeds removed*
4. Make ready 2 garlic cloves - grated
5. Take 1 teaspoon grated fresh ginger
6. Take 2 teaspoons mild curry powder
7. Prepare 50 g creamed coconut block
8. Get 1 tablespoon sour cream (optional)
9. Take 1 small onion - small diced
10. Get 1 tin chopped tomatoes
11. Take Handful chopped coriander
12. Prepare Water
13. Prepare 1 tablespoon veg oil
14. Get Sea salt (to taste)

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. Add a pinch of two of sea salt to taste & 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 to reduce down the sauce. 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 and sauce reduced, 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 is going to wrap it up with this exceptional food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember 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!