PINEAPPLE & PEACH CURRY

Decadent yet healthy this Pineapple and Peach Chickpea Curry is delicious!

Its the perfect compromise between loads of flavour but nutritional!

• 2 red onions

• 2 peaches

• 3 garlic gloves

• 4 strips lemon peel

• 3 tsp Tikka Powder

• 1 heaped tsp cumin

• 1 small tsp tumeric

• 1 tsp onion powder

• 1 tsp garlic powder

• pinch of salt

• 200ml pineapple juice

• 1 tin coconut milk

• 2 slices pineapple cut into chunks

• 1 tin chickpeas

• 1 peach for grilling

• 1 lime

• bunch coriander

1. Chop: onions (chunks), garlic (slices), peaches x 2 (cubes).

2. Heat: Sauce Pan on medium heat, little oil, chuck onions with a tsp sugar.

3. Cook onions for 5, during this time prep pineapple into triangles, slice remaining peach in 8s.

4. Add cubed peaches to onions, cook (7 m) or until onions translucent and a the peaches are breaking down.

5. Drain and pat dry chickpeas.

6. Heat: 2 tsp tikka powder, 1 tsp cumin, 1 tsp turmeric for a few seconds.

7. Add spices to onion and peach mix, plus add 1tsp onion powder, 1tsp garlic powder. Stir in.

8. Heat: Large frying pan, little oil and sugar, add pineapple and tomatoes. Until caramelised and have nice char.

9. Turn Heat to high: Add 200 ml pineapple juice to onion mix. Let bubble, make sure nothing sticks.

10. Add coconut milk to the onion mix, bubble for 5 m. Turn the pineapple and tomatoes. Add sliced peaches to brown on each side.

11. Blend the coconut milk sauce until smooth, and put back on low heat. Taste and salt to ones pleasure.

12. Remove charred peaches and place aside, add chickpeas in frying pan and curry sauce, use what you need, you will have leftover sauce.

13. Cook for 12 m medium heat.

14. Drizzle yoghurt, lemon peel and arrange peaches. Squeeze lime all over and sprinkle coriander. Serve with rice.