Tropical Coconut Chickpea Curry Recipe

Today, I’m excited to share a unique and flavorful dish that combines unexpected ingredients for a delightful twist on a classic comfort food. This recipe was inspired by a recent trip to a tropical island where I indulged in the vibrant flavors of the local cuisine. I wanted to recreate that experience in my kitchen and share it with you all.

Ingredients:

• coconut milk (400ml)
• chickpeas (250g)
• pineapple chunks (200g)
• curry powder (2 tbsp)
• fresh ginger (20g, grated)
• lime juice (1 lime)
• basmati rice (300g)

Kitchen Tools:

• saucepan
• skillet
• grater
• knife

Preparation:

Start by cooking the basmati rice according to the package instructions. In a skillet, heat the coconut milk over medium heat until it begins to simmer. Add in the chickpeas, pineapple chunks, curry powder, and freshly grated ginger. Stir well to combine and let simmer for 10-15 minutes until the flavors meld together.

Once the curry mixture has thickened slightly, squeeze in the juice of one lime and stir to incorporate. Taste and adjust the seasoning if needed. Serve the curry over the cooked basmati rice and garnish with fresh cilantro or sliced almonds for extra texture.

Tips:

For an extra kick of heat, add a chopped chili pepper to the curry mixture. This will elevate the flavors and add a spicy element to the dish that complements the sweetness of the pineapple.

Serving:

This tropical coconut chickpea curry with pineapple serves 4 people. The total weight of the cooked dish is approximately 1200g, with each serving weighing around 300g. Each serving contains approximately 350 calories.

I hope you give this unique and tropical dish a try in your own kitchen. Feel free to customize it with your favorite ingredients or spices to make it your own. Enjoy!