Hi friend! I hope you’ve been having a beautiful week. I know I’ve been a little quiet around here the past couple of weeks but that’s due to some awesome behind-the-scenes work. I’ve finally found the most perfect kitchen in which to host my cooking classes, so I’ve got a whole schedule coming out soon starting in June. I’ll be hosting a sweet Fermentation Workshop on June 8th so head on over to the cooking class page to reserve your spot.
I was also prepping for and hosting my fourth Warrior Women’s Wellness Weekend retreat up in Christopher Lake this past weekend. It was incredible and Jenn & I can’t wait to come back in September to create and hold space for you to explore the big questions. I’ve had so many requests for the recipes we enjoyed at the retreat that I thought I would type one up to share on the blog!
This recipe is simple, delicious, and packed full of flavour. The curry spices add a mild spiciness to the dish while the pineapple and tomato provide a little bit of sweetness and tartness. You can really jazz it up with whatever other veggies you have lying around the house, so feel free to get creative!
It’s quite a forgiving recipe to experiment with, which makes it a great one to whip out when you’ve got limited time. Once it’s on the stove and simmering away you can just let it sit while you see to other tasks around the house. You could also throw everything in a crockpot to set it and forget it!
This curry tastes amazing served over mixed wild and brown rice or,if you’re watching your grain intake, try serving it over cauliflower rice. Enjoy!
Pineapple Chickpea Curry Recipe
Ingredients
- 1 tbsp. olive or coconut oil
- 1-2 tbsp. madras curry powder (the more you use the punchier the flavour!)
- 1 tsp. ground ginger or 1 tbsp. fresh grated
- 1 large white onion, chopped
- 6 cloves of garlic, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 cup of cauliflower, cut into florets
- 1 red pepper, diced
- 2 cups cooked chickpeas (or canned- drained & rinsed)
- 2 cups pineapple, cut into cubes or chunks
- 5 tomatoes, chopped (or 1 large can tomatoes)
- 3 cups veggie broth
- 1 tsp. sea salt
- splash of rice vinegar
- 1.5 tsp. maple syrup
Directions
- Heat a large saucepan over medium. Add oil.
- When oil starts to bubble slightly stir in curry powder and ginger. Stir for 20 seconds until fragrant.
- Add onions and garlic. Cover for 1 minute until slightly softened and fragrant.
- Once softened add in the carrots, celery, cauliflower, red pepper, chick peas, pineapple, tomatoes, broth, and sea salt. Stir to combine.
- Increase heat to high and bring to a boil. Once boiled turn down to low and allow to simmer for 25 to 30 minutes until veggies are softened.
- Add vinegar and maple syrup, stirring to combine. Let simmer 5 minutes and enjoy!
Note: This curry tastes even better the next day and freezes really well, so you can make large batches to have on hand for busy days.
Well friend, that’s our recipe for today! I hope you enjoy it. Don’t forget to head on over to my Fully Nourished Facebook Page, which is a free community full of awesome people sharing recipes, laughs, and inspiration. Have a beautiful day!
Cait xo
