In a wide pan heat the oil on a medium heat and soften the onion gently for 5-7 minutes. (add a little water if needed to stop them catching)

Once softened, add in the garlic and ginger & fry til fragrant stirring all the time.
Spoon in the mild curry powder and heat for a few seconds.

Pour in the tinned tomatoes, heat til bubbling and then melt in the creamed coconut. Add a pinch of two of sea salt to taste & stir through to combine then drop in your halved scotch bonnet.

Once the sauce is back up to heat, pour in the chickpeas, then fill the empty tin with water and pour this in also.
Once bubbling, pop a lid on the pan and simmer for 10 minutes on low/medium heat to reduce down the sauce. Giving it a stir now and then.

After 10 minutes add in the pineapple chunks and simmer again for 5 minutes to soften them a little.

Once the pineapple is soft and sauce reduced, add in your chopped coriander, sour cream (if using) and stir through.
Remove the scotch bonnet chilli halves if desired.
Serve with fluffy rice and flatbreads.

*you can leave the seeds in the scotch bonnet if you want some serious sweet heat! We didn’t! 😁