Chickpea & Pineapple Curry

A friend told me that she had ordered this amazing vegan pineapple curry during a weekend visit to Berlin, as soon as she told me I knew I had to try and recreate it at home – it sounded totally scrummy.  So here is my interpretation of it, I haven’t managed to cook if for her yet, so she hasn’t give me her critique but I hope she will approve!

Serves 4

Ingredients

1/2 Butternut Squash cut into 2cm cubes

2 tbsp coconut oil

1 tin Chickpeas, drained

1 can coconut milk

3 cloves of garlic

2 ” ginger grated

1 green chilli, sliced

1″ fresh turmeric grated or 1/2 tsp ground turmeric

1tsp ground cumin

1 lemon grass stalk, outer leaves removed and cut very thinly

1 tin of pineapple (in juice) cut into 2cm cubes – drain but keep juice

1 large onion diced

1 bunch spring onions cut

1 tbsp tamarind paste

1 small bunch of coriander, roughly chopped

Method

Firstly prepare the curry paste.  In a blender add the garlic, ginger, turmeric, chilli, cumin and lemon grass and blitz into a thick paste.  If too thick add some water to thin slightly.

In a heavy based pan with lid, melt 1 tbsp of coconut oil and gently fry the butternut squash until golden on the edges.  Remove and set a side.

Turn up the heat and add the pineapple cubes and cook until these are golden on the edges, be careful not to burn. Remove and set aside

Add the remaining coconut oil and fry the onions until soft and translucent in colour.

Then add the curry paste and cook for a further 2 minutes.  Return the squash to the pan along with the coconut milk.  Gently cook for about 10 mins, until the squash is tender.

Then add the chickpeas and the pineapple juice.  Heat through gently.

Add the pineapple cubes and bubble for a further 3 minutes.

Just before serving stir in the tamarind paste and taste.  You may need to add sea salt – it wants to be a good sweet and sour flavour.

Pour into a serving bowl and sprinkle with spring onions and chopped coriander.

Serve with rice noodles or a simple salad!