Sweet & Savory Chickpea Pineapple Chana Masala

An aromatic tomato-based curry, brightened with golden pineapple tidbits. Created by Chef Rebecca Gruwell

Total Time:
1.5 hours

Servings:

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

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.