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Chickpea & pineapple red curry

Chickpea & pineapple red curry


Juicy pineapple & tender chick peas combine easily in this delicious summer curry.

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2941kj 593kcal
  • Fat
    Med 54%
  • Saturates
    High 133%
  • Sugar
    Low 21%
  • Salt
    Med 31%

% of adult’s reference intake | Carbohydrates per serving : 45g

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  • 70g Basmati rice, cooked according to pack instructions, to serve
  • ½ tbsp Sunflower
  • 1 Courgette, cut into small bite-size pieces
  • 1 Red pepper, deseeded, cut into small bite-size pieces
  • 4 Spring onions, thickly sliced
  • 2 Heaped tbsp red Thai curry paste
  • 400g can Co-op Thai coconut milk
  • 400g can Co-op Chick peas, drained
  • ½ Small ripe pineapple, peeled, cored and cut into pieces
  • Handful coriander, roughly chopped, to serve
  • 6 Co-op Thai inspired spicy crackers


  1. Cook the basmati rice according to the pack, meanwhile in a large saucepan heat the oil over a medium heat, add courgette and pepper and cook for 3-4 mins, stirring.
  2. Add onions and curry paste, cook for 2 mins stirring well, before adding the coconut milk, chick peas and pineapple. Bring to a simmer and cook for 10-15 mins, until the sauce has reduced.
  3. Stir through most of the coriander, reserving a little. Spoon into bowls with rice, and garnish with reserved coriander. Serve alongside Thai inspired spicy crackers.