Quality Entrée Recipe
A fragrant Caribbean-style curry with a sweet, savory twist from pineapple and papaya. Rich, hearty, and plant-powered.
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, minced
1 tbsp curry powder
½ tsp turmeric
1 can chickpeas, drained
1 medium sweet potato, peeled and cubed
1 cup frozen pineapple, chopped
1 cup frozen papaya, chopped
1 ½ cups coconut milk
1 cup vegetable broth
Salt & pepper to taste
Optional: fresh thyme or lime juice to finish
Sauté aromatics: In a large pan, heat coconut oil. Add onion and cook until soft. Stir in garlic, curry powder, and turmeric. Cook until fragrant.
Build the curry: Add chickpeas, sweet potato, pineapple, papaya, coconut milk, and broth. Stir to combine. Bring to a simmer.
Simmer: Cover and simmer on medium-low heat for 20–25 minutes or until sweet potatoes are tender. Stir occasionally.
Taste and serve: Season with salt, pepper, and a squeeze of lime or fresh thyme if desired. Serve with rice or warm flatbread.
