Vegetable curry

pineapple (chunks, fresh (250 g))

chickpeas (or beans of choice (drained and rinsed))

medium-sized carrot

small eggplant (cut into small cubes)

small zucchini

pepper

big onion

garlic, minced

to 1 1/2 cups canned coconut milk ((regular or light))

curry powder ((use less for a less spicy curry))

onion powder

ground cumin

turmeric ((optional))

smoked paprika ((optional))

cayenne pepper ((optional))

cornstarch (or tapioca flour (to thicken))

salt and pepper

cooked rice of choice ((I use Basmati or Yasmin rice))

coriander for serving