Step 1

You can watch the video in the post for visual instructions.First, dice all the vegetables (onion, eggplant, carrot, zucchini, and bell pepper), including the pineapple. Also, peel and mince the garlic.

Step 2

Next, heat a little oil (or a splash of water/ veggie broth) in a large pan over medium heat. Once hot, add all the prepared vegetables. Sauté for 8-9 minutes, stirring often. Stir in the garlic and sauté for a further minute.

Step 3

Then, drain and rinse the chickpeas and add them to the pan along with the pineapple chunks.

Step 4

Also, add the coconut milk and all the spices and stir well to combine. Allow it to simmer for about 10 minutes (or longer for a thicker curry).If it's not thick enough, add 1-2 tsp of cornstarch mixed into a slurry (with coconut milk). Increase the heat and stir until thickened.

Step 5

Taste and adjust any of the seasonings to taste, then serve the veggie curry, optionally garnished with cilantro (coriander).