You read that right. Pineapple chickpea tikka masala… in a pineapple. A pineapple bowl that is. Using a real pineapple, of course. Cause….why not? I have Pinterest to thank for this recipe with some of my own modifications.
It’s sweet and savoury, like a perfect balance between the two. Unlike the the standard chicken tikka masala, this vegan version is high in protein and fibre AND has no cholesterol. Plant-based for the win! It’s actually easy to make too and makes for a nice photo! Speaking of photos, apologies for the lack of them here, didn’t plan to post this but it was too good to not share.
1/2 cup basmati rice (makes two portions)
2 tbsp extra virgin olive oil
1/2 red onion, chopped
3 garlic cloves, minced
1 tbsp garam masala
2 tsp cumin
2 tsp coriander
2 tsp curry powder
1 tsp ground ginger
2 tsp paprika
1 tsp turmeric
pinch of cayenne pepper
sea salt & pepper (to taste)
1 can chickpeas, rinsed
1 can diced tomatoes
1 can light coconut milk
2 tsp ( + more if needed) cornstarch (for thickening)
1 ripe golden pineapple, cut lengthwise
fresh cilantro (for garnish)
- Add the olive oil, onions, garlic and a pinch of sea salt into a pot. Cook over medium heat until the onions are translucent.
- Now add in the chickpeas, tomatoes and all of the spices (see ingredients list above). Simmer for 10-15 minutes over medium heat.
- Add in the coconut milk. Stir. Sift in cornstarch to thicken. Add in sea salt and pepper (to taste).
- Cook the basmati rice according to package (about 12 minutes). Set aside.
- Cut the pineapple lengthwise. Use a knife to cut the core out, and a spoon to scoop out all of the fruit. Place in a bowl.
- To prepare: add in the chickpea tikka masala, rice, and some pineapple into your pineapple bowl. Garnish with fresh cilantro.
** You’ll have leftovers of the chickpea tikka masala sauce. Make some more rice and enjoy it for lunch the next day (just in a regular, boring bowl…though…)**