This Vegan Chickpea and Pineapple Curry is a delightful combination of sweet and savory flavors, making it a perfect dish for any meal. With chickpeas providing protein and pineapple adding a tropical twist, this vegan recipe is both nutritious and satisfying.
The recipe is simple to follow and can be prepared in under 30 minutes, making it ideal for busy weeknights or meal prep.
Quick and Easy Vegan Chickpea and Pineapple Curry
This curry features tender chickpeas simmered in a rich coconut milk sauce with pineapple chunks, bell peppers, and a blend of spices. It serves 4 and pairs wonderfully with rice or quinoa for a complete meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pineapple chunks (fresh or canned)
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or quinoa for serving
Instructions
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened (about 5 minutes).
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Combine Ingredients: Add the chickpeas, pineapple chunks, coconut milk, and curry powder to the skillet. Stir well to combine.
- Simmer: Bring the mixture to a gentle simmer and cook for about 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Serve: Remove from heat and garnish with fresh cilantro if desired. Serve hot over cooked rice or quinoa.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 10g
- Carbohydrates: 40g
