Tropical Pineapple Coconut Curry

Adam went nuts for this dish.  You know when he loves a vegan dish, it's GOOD.  I should also add that my foodie mother loved it as well.  She tried some last weekend as she passed through town on route to England to meet up with my dad.  You'll love it too!

On top of being super yummy and nutritious, it is also inexpensive and makes a lot, so you  can either freeze leftovers, or serve it to a crowd.

You can serve this over the rice, but I prefer to mix the rice right into the curry before serving so it soaks up all of the delicious sauce.

1 onion, diced
2-3 cloves garlic, minced
2-3 tbls fresh ginger, minced
2 tbls madras curry powder (hot or mild)
1/4 tsp turmeric
1/2-1 tsp salt
1/4 cup cider vinegar
Caribbean scotch bonnet hot sauce, to taste (optional)
1 can crushed pineapple, with juice
1 can light coconut milk
1 can chickpeas, rinsed and drained (or 1.5 cups cooked chickpeas)
1 cabbage, cored and thinly sliced

1.5 cups long grain brown rice
3 cups water

Place rice and water in large pot.  Bring water to a boil and then turn heat down to medium-low.  Simmer until water has been absorbed.

This recipe has been entered into Vegetarian Mamma's Gluten-free Fridays and Diet, Dessert & Dogs' Wellness Weekend for Oct. 18-22.
In a large pot or skillet, saute onion, ginger, garlic and spices in vinegar for 2-3 minutes until liquid is absorbed.  Add pineapple, coconut milk, chickpeas and cabbage and simmer until cabbage is tender and you are ready to serve.  Serve with brown rice.