Servings: 6
Equipment
- Large pot
Ingredients
- 2 15 oz can chickpeas or cook dried chickpeas from scratch and use 3 cups
- 1 cup mango purée
- 2 tablespoons oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½-¾ teaspoon cayenne adjust as per taste
- 1 14 oz can diced tomatoes
- 1 14 oz can coconut milk
- 1 teaspoon salt adjust as per taste
- 2 tablespoons cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Add diced tomatoes, curry powder, ground cumin, cayenne, and salt. Let it simmer for about 5 minutes.
- Add the chickpeas and mango purée. Cook for 2-3 minutes. Next, reduce the heat to low and add the coconut milk. Let it simmer for another 10 minutes until the curry thickens slightly.
- Turn off the heat. Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For a richer and creamier texture, use full-fat coconut milk. It will provide a more luxurious mouthfeel and complement the sweetness of the mango.
- If the curry becomes too thick during cooking, add a little water or vegetable broth to reach your desired consistency. If it’s too thin, simmer it longer to reduce and thicken.
- Store it in the refrigerator for up to 3-4 days and freeze for up to 2 months.
Nutrition
Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 391mg | Potassium: 140mg | Fiber: 2g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg
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