Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, plant based pineapple & chickpea curry 🍍🌶🌱. It is one of my favorites. This time, I am going to 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.

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

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

With ground cumin and ground allspice. This is a pineapple vegan salsa success. Mix tomatoes, jalapeno, and red onion. Diced pineapple, and cilantro to taste.

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! 😁

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So that’s going to wrap this up for this special food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thanks so much for your time. I am sure you can 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!