Sri Lankan-Style Pineapple & Chickpea Curry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Trim, then chop your green beans in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Crush your cardamom pods open by squashing them with the side of a knife

Discard the outer green pod[s] and add the cardamom seeds to a pestle & mortar with your black mustard seeds and a pinch of salt and roughly bash until you end up with a coarse powder – this is your spice mix

Once hot, add your ginger & garlic paste and chopped green beans with your ground turmeric, curry powder and spice mix and cook for 1 min or until fragrant

Once fragrant, add your creamed coconut, vegetable stock mix and gluten free soy sauce with your tomato paste and 200ml [260ml] [350ml] boiled water and bring to the boil over a high heat

Meanwhile, drain and rinse your chickpeas

Once boiling, reduce the heat to medium high and add the drained chickpeas

Remove your pineapple from the can (save the juice!) and chop roughly into bite-sized pieces

Add the reserved pineapple juice to the pan

Add the chopped pineapple and cook, covered, for 3-4 min or until thickened to a curry-like consistency – this is your Sri Lankan-style pineapple & chickpea curry

While the curry is cooking, squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly