November 21st, 2024
Recipes
Chickpea and Mango Curry
Valentina P
- Difficulty
•
- Time 30"
An easy 30-minute plant-based curry recipe made with canned chickpeas, fresh mango, ginger, and creamy coconut milk. As with most curries, the flavors taste great (perhaps even better) the following day.
How To MakeDiet Type: Plant-based
Shopping List
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 2 cup mangos, peeled and diced (Note 1)
- 1 (15 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 yellow onion, diced
- 2 celery stalks, chopped
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne
- fresh cilantro, for topping
Instructions
- Step 1: Dice the mango into bite-sized chunks. Set aside.
- Step 2: Heat a large pot over medium heat. Shake the can of coconut milk. Add 1 cup of the coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 3 to 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced to become quite thick.
- Step 3: Add the curry powder, nutmeg, and cayenne to the thickened coconut milk. Stir it together with a spatula for 30 seconds, or until fragrant.
- Step 4: Add the celery to the curry paste and cook for 2 to 3 minutes. Then add the onions, diced mango, and ginger to the curry paste. Stir together to combine. Pour in the remaining coconut milk and the broth or water. Cover the pot and bring to a low boil. Once boiling, reduce the heat to a simmer and cook for 5 minutes. Stir in the drained chickpeas and continue cooking, covered, for 2 to 3 more minutes.
- Step 5: Turn off the heat and allow the curry to rest for at least 10 minutes, covered. Give it a taste and adjust the seasonings as desired. If you'd like it additional sauce, add in an extra splash of broth as needed.
- Serve: Enjoy with a bowl of fluffy white rice or cauliflower rice.
Recipe Notes
Note 1: Frozen mango chunks can also be used if needed. There is no need to defrost the mango pieces before adding it to the pot.
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What you should eat next
Chickpea and Mango Curry
PT30M 2 (15 ounce) cans chickpeas, drained and rinsed 2 cup mangos, peeled and diced (Note 1) 1 (15 ounce) can full-fat coconut milk 1 cup vegetable broth 1 yellow onion, diced 2 celery stalks, chopped 1 tablespoon fresh ginger, minced 1 tablespoon curry powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne fresh cilantro, for topping Gluten Free Vegan 4 Servings
Ingredients:
