VEGETABLE CURRY WITH COCONUT MILK AND PINEAPPLE RECIPE

Delicious vegetable curry recipe with coconut milk, pineapple, and beans! This healthy and cozy food is vegan, gluten-unfastened, oil-free, smooth to make and can also be organized in a slow Cooker.

I like the curry, it's one of the maximum pleasing food in my view. This vegetable curry recipe with coconut milk served with rice, potato or flatbread naan, Chapati, bread has been my favored dinner lately and it maintains me complete for a long time. I constantly attempt different curry recipes, like this chickpeas vegan curry which is one of the maximum popular savory recipes.

VEGETABLE CURRY WITH COCONUT MILK AND PINEAPPLE RECIPE

It changed into remade via so many people and i got quite a few high quality comments. One-pot pineapple curry may be very smooth to make in only some simple steps and takes less than 30 minutes whilst you cook dinner it on the stove!

This time I brought greater greens and, surprises, surprises, also pineapple! when you have no longer mixed pineapple with savory meals yet, you lose. The Pineapple Pizza Hawaiian Pizza is one of the examples and this scrumptious vegetable curry that i love making with coconut milk is every other one. genuinely, give it a try to permit me realize if you love candy and savory mixtures. If you don't want to make this vegetable curry with coconut milk, just use another dairy based plant. Milk cashew, oat milk, almond milk, hemp milk are only some options. Curry wouldn't be like cream although.

That is totally up to you if you make a healthful curry recipe with chickpeas, black beans or maybe lentils. certainly i love all the nuts however maximum of the time i use chickpeas or black beans. you can use chickpea cans, nuts or lentils or cook dinner them sparkling. quick prepare dinner lentils, my tip is to soak them for approximately 20 mins in heat water before you cook them.

INGREDIENTS:

• 1 1/2 cups pineapple small chunks (250 g)
• 1 15-ounce can chickpeas or beans of choice (drained and rinsed)
• 1 medium-sized carrot diced
• 1 small eggplant (cut into small cubes)
• 1 small zucchini diced
• 1/2 pepper diced
• 1/2 big onion diced
• 2-3 cloves garlic minced
• 1 1/2 cups canned coconut milk (regular or light)
• 1 1/2 tbsp curry powder (use less for a less spicy curry)
• 1-2 tsp onion powder
• 1 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp turmeric (optional)
• 1/4 tsp cayenne pepper (optional)
• 1-2 tsp cornstarch or tapioca flour (to thicken)
• salt and pepper to taste
• cooked rice of choice (I prefer Basmati or Jasmine rice)
• coriander for serving

INSTRUCTIONS:

1. Chop the veggies + onion and put everything in a large pan or pot with a little bit oil and fry on medium heat for about 8-9 minutes. Add the garlic and fry for a further minute. Stir frequently.
2. Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple chunks.
3. Add coconut milk, all spices + salt and pepper to taste. Simmer for about 10 minutes or longer (for a thicker curry). You can also add 1-2 tsp of cornstarch (mix it with some coconut milk before you add it) to make the curry sauce even thicker.
4. Serve the curry with cooked rice of choice or potatoes. Garnish with fresh coriander. Enjoy!

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