So that you could be making ready Plant Based Pineapple & Chickpea Curry 🍍🌢🌱 recipes for your family but this ideas may be useful.
Never cook this stuff in an Air Fryer
In the previous few years, Air Fryers have turn out to be very popular as well as a vital kitchen equipment. Primarily an amped-up countertop convection oven, it's quite frequently really helpful by cooking consultants to arrange frozen food, bake cookies, and even fry bacon, rooster and different meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has a lot much less fat. This cooking methodology may additionally lower down on among the different dangerous effects of oil frying.

Plant Based Pineapple & Chickpea Curry 🍍🌢🌱
Plant Based Pineapple & Chickpea Curry 🍍🌢🌱

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We hope you got insight from reading it, now let’s go back to plant based pineapple & chickpea curry 🍍🌢🌱 recipe. You can cook plant based pineapple & chickpea curry 🍍🌢🌱 using 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Plant Based Pineapple & Chickpea Curry 🍍🌢🌱:
  1. Provide 1 tin chickpeas - drained
  2. Take 1 tin drained pineapple rings chopped into pieces (I used the fresh equivalent here)
  3. Get 1 scotch bonnet - halved & seeds removed*
  4. Take 2 garlic cloves - grated
  5. Provide 1 teaspoon grated fresh ginger
  6. Provide 2 teaspoons mild curry powder
  7. Prepare 50 g creamed coconut block
  8. Use 1 tablespoon sour cream (optional)
  9. Get 1 small onion - small diced
  10. Take 1 tin chopped tomatoes
  11. You need Handful chopped coriander
  12. Provide 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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