Vegan Vegetable Curry with Pineapple
Ingredients
- 1/2 big onion diced
- 1/2 medium eggplant cut into small cubes
- 1 medium-sized carrot diced
- 1/2 medium zucchini diced
- 1/2 bell pepper diced
- 2-3 cloves garlic minced
- 1 15-ounce can chickpeas or beans of choice, drained and rinsed
- 1 1/2 cups pineapple small chunks
- 1 1/2 cups canned coconut milk, regular or light
- 1 1/2 tablespoons curry powder, use less for less spicy
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric, optional
- 1/4 teaspoon cayenne pepper, optional
- 1-2 teaspoons cornstarch or potato starch, to thicken
- Salt and pepper to taste
- Cooked rice of choice
- Fresh coriander or parsley to serve
Preparation
Dice all the vegetables (onion, eggplant, carrot, zucchini, and bell pepper), including the pineapple. Also, peel and mince the garlic.
Heat a little oil or a splash of water or veggie broth in a large pan over medium heat.
Once hot, add all the prepared vegetables and sauté for 8-9 minutes, stirring often.
Stir in the garlic and sauté for a further minute.
Drain and rinse the chickpeas and add them to the pan along with the pineapple chunks.
Add the coconut milk and all the spices and stir well to combine.
Allow it to simmer for about 10 minutes or longer for a thicker curry.
If not thick enough, add 1-2 teaspoons of cornstarch mixed into a slurry with coconut milk, increase the heat, and stir until thickened.
Taste and adjust any seasonings to taste, then serve optionally garnished with cilantro or coriander.
