Nourishing, vegetarian chickpea and pineapple buddha bowl
- 2 x 400g tin chickpeas, drained
- 160g pineapple, diced
- 2 large shallots, finely chopped
- 1 fat garlic clove, finely chopped
- 2 tablespoons Madras curry powder
- 1 tablespoon ground coriander
- 1 tablespoon olive oil
- 250g coconut milk
- 1 teaspoon chilli powder
- 1 tablespoon vegetable seasoning
- 30g coriander, leaves and stalks separated then finely chopped
- 320g cooked white rice
- 320g broccoli, steamed
- 320g edamame, steamed
- 4 eggs, boiled
- Heat olive oil in a lidded, non-stick pan over medium heat.
- Fry shallots for one minute until softened. Add Madras curry powder, ground coriander, and coriander stalks and fry for 30 seconds until fragrant.
- Stir in tomato paste, vegetable seasoning, garlic, chilli powder, chickpeas, coconut milk and around 200ml of water. Bring to the boil, turn the heat down to simmer then place the lid on the pot and cook for 10 minutes or until the sauce thickens.
- Take the pan off the heat, stir in the chopped coriander leaves.
- Divide the curry, rice, eggs, broccoli and edamame into four bowls. Garnish with extra coriander and black pepper if you wish.
Use any other legume such as cannellini, butter or kidney beans instead of chickpeas. You can also use lean meats or seafood instead of legumes if you prefer.
Replace rice with any other grain such as quinoa, bulgur wheat or pearl barley or flatbread if you wish.
- Serving Size: Per serving
- Calories: 601kcal
- Sugar: 9.9g
- Sodium: 127mg
- Fat: 27.8g
- Saturated Fat: 13.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 14.8g
- Protein: 30.8g
Keywords: Pineapple, Curry, Chickpeas, Pineapple