Sweet & Savory Chickpea Pineapple Chana Masala
An aromatic tomato-based curry, brightened with golden pineapple tidbits. Created by Chef Rebecca Gruwell
Ingredients
2 Tbsp oil
4 ea bay leaves
2 Tbsp cumin seeds
2 cups onion, browned & finely chopped
2 Tbsp ginger, minced
2 Tbsp garlic, minced
2 Tbsp Indian spice blend
2 Tbsp cayenne pepper
1 Tbsp turmeric powder
2 Tbsp coriander, ground
salt & pepper, as desired
2, 15 oz can of petite diced tomatoes in juice
1, 106 oz can of chickpeas, drained, reserve 1 cup of liquid
4 cups DOLE® IQF Tropical Gold® Pineapple Tidbits
2 bunches kale, stems removed, roughly chopped
4 - 5 ea serrano peppers, charred, optional
2 cups DOLE 100% Pineapple Juice
½ cup Thai coconut milk
Basmati rice, as desired
cilantro, for garnish
Directions
- In a large pot over medium heat, add oil, bay leaves, and cumin seeds and sauté until fragrant for 1-2 minutes. Stir constantly to avoid burning.
- Add onion, ginger, and garlic to the pot and continue to sauté another 3-4 minutes.
- Add in dry spices, diced tomatoes, and chickpeas. Allow to simmer, stirring occasionally for 8-10 minutes.
- Carefully add pineapple tidbits, chopped kale, optional charred serrano peppers, reserved chickpea liquid, and pineapple juice into the pot and stir. Deglaze the pot to avoid any scorched spots.
- Cover with a lid and simmer on low for 15-20 minutes, stirring occasionally.
- Remove lid, stir in coconut milk and gently mash the mixture to create texture and thicken the curry.
- Serve hot with basmati rice and garnish with cilantro.