Recipe of Homemade Plant Based Pineapple & Chickpea Curry 🍍🌶🌱

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

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

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