Hey everyone, I hope you’re having an amazing day today. 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’m gonna make it a little bit tasty. This will be really delicious.
And while many omnivores may be concerned about forgoing their favorites, there's no reason to worry - almost anything you crave can be made plant-based. Of course, pineapple is also an ideal vegan recipe ingredient. Elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Lorem ipsum dolor sit amet, consectetur adipiscing elit.
Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something which I have loved my whole life. They are fine and they look wonderful.
To get started 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 cook it.
The ingredients needed to make Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:
- Prepare 1 tin chickpeas - drained
- Prepare 1 tin drained pineapple rings chopped into pieces (I used the fresh equivalent here)
- Get 1 scotch bonnet - halved & seeds removed*
- Get 2 garlic cloves - grated
- Get 1 teaspoon grated fresh ginger
- Get 2 teaspoons mild curry powder
- Make ready 50 g creamed coconut block
- Make ready 1 tablespoon sour cream (optional)
- Prepare 1 small onion - small diced
- Make ready 1 tin chopped tomatoes
- Take Handful chopped coriander
- Prepare Water
- Get 1 tablespoon veg oil
Mix tomatoes, jalapeno, and red onion. Diced pineapple, and cilantro to taste. Suitable for most any plant-based diet. We love healthy food and you need to learn about all the benefits of the pineapple today!
Steps to make Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:
- 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)
- 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.
- 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.
- 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.
- After 10 minutes add in the pineapple chunks and simmer again for 5 minutes to soften them a little.
- 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! 😁
Suitable for most any plant-based diet. We love healthy food and you need to learn about all the benefits of the pineapple today! Chop up the pineapple if it's in slices. Pineapple Turmeric is crafted from organic fruit juice and botanicals, plus immunity-supporting probiotics.. If you do not allow these cookies, you will.
So that is going to wrap it up with this special food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thanks so much for your time. I’m confident that you can 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, colleague and friends. Thanks again for reading. Go on get cooking!
