Rich and complex in flavour, curry can seem like a daunting dish to make at home. When we came up with Pineapple Curry with Chickpeas recipe we had one thought in mind, to make this recipe as easy and accessible as possible! We want to prove to you that you don’t need to spend ages combining, grinding and toasting spices. Relax, we’ve got dinner sorted with our easiest curry recipe!
Preparation time 20 min
Cooking time 15 min
This recipe keeps for 4 days
Ingredients (4 servings)
- 1 medium Yellow onion (thinly chopped)
- 2 clove Garlic, raw (minced)
- 2 tbsp Red curry paste (adjust to taste)
- 1 fruit Pineapple, raw (medium size)
- 1 block Tofu (pressed and cubed)
- 2 cup Chickpeas, boiled
- 1 1/2 cup Coconut cream
- 2 tbsp Soy sauce (or tamari)
- 2 cup Brown rice, uncooked
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Instructions
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Press the tofu
Start by pressing the tofu, using a heavy object or tofu press, for 20 to 30 minutes. -
Cook the rice
Bring water to a boil, then stir in the rice and a bit of salt. Cook according to the packet instructions. - Warm a large skillet over medium heat. Once hot, add the onion, garlic and a splash of water. Sauté for 3 minutes, stirring frequently. Add the curry paste and cook for another minute.
- Add the cubed pineapple and tofu. Give it a stir and cook for 5 minutes.
- Next, add the coconut milk, tamari sauce and chickpeas. Stir to combine and bring to a simmer. Cook for another 10 minutes to give the flavors time to meld.
- Serve on top of rice, enjoy!
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How to store
Store the leftovers in the refrigerator for up to 4 days.
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Nutrition
One serving contains 976 calories, 30 grams of protein, 41 grams of fat, and 132 grams of carbohydrates.
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