Recipe of Gordon Ramsay Plant Based Pineapple & Chickpea Curry 🍍🌶🌱

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, plant based pineapple & chickpea curry 🍍🌶🌱. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook plant based pineapple & chickpea curry 🍍🌶🌱 using 14 ingredients and 6 steps. Here is how you cook it.

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

1. Make ready 1 tin chickpeas - drained
2. Prepare 1 tin drained pineapple rings chopped into pieces (I used the fresh equivalent here)
3. Make ready 1 scotch bonnet - halved & seeds removed*
4. Make ready 2 garlic cloves - grated
5. Get 1 teaspoon grated fresh ginger
6. Get 2 teaspoons mild curry powder
7. Prepare 50 g creamed coconut block
8. Prepare 1 tablespoon sour cream (optional)
9. Take 1 small onion - small diced
10. Take 1 tin chopped tomatoes
11. Make ready Handful chopped coriander
12. Get Water
13. Get 1 tablespoon veg oil
14. Prepare Sea salt (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. Add a pinch of two of sea salt to taste & 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 to reduce down the sauce. 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 and sauce reduced, 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 it up with this exceptional food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!