Pineapple Mango Chickpea Curry

Image: Serving plate containing cooked white rice alongside a cooked chickpeas in a pineapple mango curry sauce

Description: I love yellow curries in all most all varieties so I made this quick yellow curry using pineapple and mango in the sauce to give the final result a unique twist!

Yield: Recipe makes 4 servings (Single serving is pictured)

Ingredients:

• 1 ¼ cups coconut milk

• 1 cup dried chickpeas (or 2 cups cooked Chickpeas)

• 1 cup reserved Chickpea water

• 1 cup fresh pineapple, chopped

• 1 yellow onion, quartered

• 1 inch knob of ginger, peeled and rough chopped

• 3 cloves garlic, peeled

• 1/2 cup pineapple juice

• ¼ cup (4 tablespoons) Mango Chutney (or mango puree if chutney is not available)

• 4 tablespoons butter, for finishing

• 2 tablespoons water, or more as needed

• 1 teaspoon avocado oil

• 1 teaspoon apple cider vinegar

• 1 teaspoon hot pepper flake, or more to taste

• ½ tsp dried basil

• ¼ teaspoon ground coriander

• ¼ teaspoon ground cinnamon

• ¼ teaspoon cayenne pepper

• ½ teaspoon fine sea salt

• pinch ground cloves

• Fresh parsley, Cilantro, or basil for garnish (optional)

• Fresh Chopped Pineapple or Mango, for garnish (optional)

Instructions:

When using dried chickpeas, I prefer the hot soak method for preparing the dried chick peas for cooking. Use either the hot soak or overnight soak according to the package directions to prep the chickpeas.

Begin the recipe by simmering the chickpeas in salted water according to the post-soak cooking directions on the package. During this stage of cooking, you always want to keep the chickpeas fully submerged in simmering water so as the water evaporates, add 1 cup every 20 minutes or so, or as needed. Stir occasionally. I like my chickpeas on the softer side so I end up cooking mine almost an hour. Once the chickpeas have finished cooking, drain the peas and set aside, reserving 1 cup of the cooking liquid.

While the chickpeas are cooking, combine the onion, ginger, and garlic In a blender and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside.

Heat the oil in a large skillet over medium heat. Add the pureed onion and cook until the onion mixture for 7-8 minutes, until it does not smell raw. You need to precook this puree for several minutes otherwise the end result will have a stronger onion flavor.

Add cinnamon, garam masala and cayenne and mix well. Add the pineapple juice, chickpea water, mango chutney (or mango puree), and salt, and mix well.

Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. If the sauce is too thin, you can mix up 1 teaspoon cornstarch with 1 tablespoon cold water in a separate container, then blend this thickening slurry into the sauce during the final few minutes of cooking, stirring frequently to incorporate.

Garnish with fresh parsley, butter, and a pinch more of garam masala and/or cayenne pepper as desired. Serve hot over rice.