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

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Prepare 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. Prepare mild curry powder
7. Make ready creamed coconut block
8. Make ready sour cream (optional)
9. Take small onion - small diced
10. Make ready chopped tomatoes
11. Take chopped coriander
12. Take Water
13. Get 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 for this exceptional food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!