Pineapple Curry

Written by Madara
on

We love indian food. There aren't many places that offer vegan options in Latvia, but in indian restaurants we're always covered. They offer plenty of delicious vegan dishes and we never leave disappointed. I would love to learn how to make authentic indian food some day.

Ingredients

Spicy chickpeas

Curry

Instructions

Spicy chickpeas

  1. Drain the chickpeas.
  2. Heat up the oil in a pan and add chickpeas.
  3. Cook them for 5 minutes.
  4. Then add all the spices and cook for another 5 minutes. Set it aside.

Curry

  1. Place peeled and roughly cut onion, ginger and garlic in a food processor. Add little bit of water and blend in a smooth paste. Set it aside.
  2. Heat the oil in a pan and place cumin seeds, bay leaves, cloves and cook them for roughly 1 minute.
  3. Add the onion mixture and cook it for about 10 minutes or until onions doesn't smell and taste raw.
  4. Now add the diced pineapple. If you are using canned pineapple you can add half of the syrup too, but if you are using fresh pineapple and it's not that sweet you may need to add a little bit of sugar.
  5. Add coconut milk, chickpeas and all the spices. Simmer for roughly 15 minutes so it becomes thicker. Add salt to your taste.
  6. Lastly add spinach.

Serve with rice and freshly baked naan bread.

Note: You can use 200g of firm tofu instead of chickpeas.