Simple Way to Prepare Gordon Ramsay Plant Based Pineapple & Chickpea Curry 🍍🌶🌱

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, plant based pineapple & chickpea curry 🍍🌶🌱. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have 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 🍍🌶🌱:

1. Make ready chickpeas - drained
2. Take drained pineapple rings chopped into pieces (I used the fresh equivalent here)
3. Get scotch bonnet - halved & seeds removed*
4. Get garlic cloves - grated
5. Make ready grated fresh ginger
6. Get mild curry powder
7. Prepare creamed coconut block
8. Take sour cream (optional)
9. Prepare small onion - small diced
10. Prepare chopped tomatoes
11. Make ready chopped coriander
12. Get Water
13. Make ready 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 with this special food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!