Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, plant based pineapple & chickpea curry 🍍🌶🌱. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something which I have loved my whole life.

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

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

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

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. - 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 is going to wrap this up for this exceptional food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!