Serves Family of Four

Ingredients  

• 1 x Large white onion diced
• 3 x Large garlic cloves finely diced
• 2 x large carrots diced or grated 
• 200g Mixed peppers or half a yellow and half a red pepper diced  
• 200g Pineapple chunks 
• 200ml Pineapple juice or puree 
• 1 x Lime (juice and zest)
• 1 x Small bunch fresh coriander finely chopped
• 2 tspns Mixed curry powder (mild) 
• 1 tspn Green Thai paste (mild) 
• 500g Coconut cream or milk 
• 100g of Drained tinned chickpeas
• 1 tspn or Stock cube low salt veg stock  
• Corn flour
• Coconut rice

Method

Sweat down the diced white onion, garlic, carrots, diced peppers in a splash of oil.

Once all the veg is soft, add the diced pineapple and juice/puree, then add the zest of 1 lime and the juice as well, bring to heat and let it simmer for a bit.

Now add your curry powder, curry paste, veg stock and keep stirring, then add half of the chopped coriander, the coconut milk and the chick peas, and again put it on a slow simmer

If you are happy with the consistency then serve it with some coconut infused rice and top with some chopped coriander. If you feel it's too runny then add a little bit of corn flour to some water and make a paste, adding one teaspoon of paste to the curry at a time to thicken it up before serving it with the rice.

You can also add diced chicken when sweating down the onions before adding the other ingredients if you would like to add or swap the veggie protein for a meat alternative.