Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, plant based pineapple & chickpea curry 🍍🌶🌱. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we must first prepare a few ingredients. 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. Get chickpeas - drained
2. Take drained pineapple rings chopped into pieces (I used the fresh equivalent here)
3. Take scotch bonnet - halved & seeds removed*
4. Make ready garlic cloves - grated
5. Get grated fresh ginger
6. Make ready mild curry powder
7. Make ready creamed coconut block
8. Prepare sour cream (optional)
9. Get small onion - small diced
10. Prepare chopped tomatoes
11. Make ready chopped coriander
12. Prepare Water
13. Take 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’s going to wrap it up for this exceptional food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!