Name: Vegetable curry
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 2
Ingredients: 1 1/2 cups pineapple (chunks, fresh (250 g)); 1 15-ounce can chickpeas (or beans of choice (drained and rinsed)); 1 medium-sized carrot; 1 small eggplant (cut into small cubes); 1 small zucchini; 1/2 pepper; 1/2 big onion; 2-3 cloves garlic, minced; 1 to 1 1/2 cups canned coconut milk ((regular or light)); 1 1/2 tbsp curry powder ((use less for a less spicy curry)); 1-2 tsp onion powder; 1 tsp ground cumin; 1/4 tsp turmeric ((optional)); 1/4 tsp smoked paprika ((optional)); 1/4 tsp cayenne pepper ((optional)); 1 tsp cornstarch (or tapioca flour (to thicken)); salt and pepper to taste; cooked rice of choice ((I use Basmati or Yasmin rice)); coriander for serving