Vegetarians and Vegans, you’re going to love this creamy Chickpea Mango Curry recipe. 🌱
Filled with delicious seasonal produce like Mango and Spring Onion, this dish is perfect for those temperate Spring days when you’re craving some warm, nourishing comfort food.
Easy to make and ready in 30 minutes, serve this dish over rice, flatbread or your favourite grains.
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Ingredients :
- 2 fresh mangoes
- 1 red onion
- 2 tbsp curry powder
- 500g chickpeas
- 1 can coconut milk (400ml)
- 2 garlic cloves
- 1 tsp of olive oil
- spring onions to garnish
- coriander to garnish
- chilli flakes to garnish
- salt and pepper
Method :
- In a blender, combine the onion, garlic, mango pulp and blend into a smooth puree.
- Heat oil in a large fry pan over medium heat. When the oil is hot, add the curry powder and cook for 1 minute.
- Add the puree and chickpeas to the fry pan and cook for 15 minutes. Stir occasionally to avoid sticking. Add the coconut milk and reduce to a low simmer for 5 minutes. Season to taste with salt and pepper.
- Garnish with coriander, chilli flakes and spring and serve hot over rice.
This recipe by A Better Choice !
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