Not your classic curry but one with an amazing summer twist! A real esssential for summer!
Drain and rinse the chickpeas. Cut the summer squash into bite sized pieces. Slice the mushrooms. Combine half of the coconut milk with the curry paste in a bowl until a smooth aqnd creamy consistency is reached and everything is well combined.
heat up the oil in a large pot. add the curry coconut mixture and sautée for 1 minute. then add in the mushrooms and summer sqash. Let it fry for about 4 minutes. Ad the water, chickpeas and pineapple and the rest of the coocnut milk. Bring to a boil and let simmer for about 10-15 minutes. Just before serving stir in the spinach.
Then garnish with the cilantro and serve with rice or naan!