Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (400ml) coconut milk
• 1 can chickpeas, drained
• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. 1

   Heat coconut oil in a large pan over medium heat. Add onion and sauté for 3-4 minutes until softened.

2. 2

   Add garlic, ginger, and curry paste. Cook for 1-2 minutes until fragrant.

3. 3

   Pour in coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.

4. 4

   Add chickpeas, pineapple, and bell pepper. Simmer for 10-12 minutes until vegetables are tender.

5. 5

   Stir in lime juice and season with salt to taste.

6. 6

   Garnish with fresh cilantro and serve over rice or with naan bread.