Every Sunday, when I prep for the week, I usually cut up fruit as part of my weekly meals. This past Sunday, my husband cored the pineapple that we got from the store, and I thought that the leftover outer part was way too pretty to just toss in the garbage. So, I wanted to use it as a serving dish for a recipe, and that is just what I did! However, I had it in my mind that I wanted to make a special recipe for this to utilize it even better. Something a little spicy, a little sweet, flavorful and not too over powering at the same time.
Next, I thought what will pair perfect when combined with the juices of pineapple while being served in that beautiful pineapple cavity. Immediately, I could not think of anything better then a light and creamy curry base with a touch of sweetness. So I walked to my pantry and grabbed that first ingredient to make this recipe. It was coconut milk! From there, I decided to make this recipe vegan, and enjoyed the whole process from start to finish.
So here I am sharing this beautiful recipe with you. Enjoy!
Here's What You Need
For the Meatballs
2 cups chickpeas (cooked)
1/4 of a jalapeno
1 small carrot
1 tsp garam masala
1 tsp garlic powder
1 tsp turmeric powder
Salt to taste