How To Make Curried Mango & Chickpea Pot
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 can (400g) chickpeas, drained and rinsed
- 2 ripe mangos, peeled and diced
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant.
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Add the curry powder, turmeric, and cumin to the pot and stir well to coat the onions and garlic. Cook for an additional 2 minutes to toast the spices.
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Add the chickpeas and diced mango to the pot and stir to combine. Pour in the coconut milk and bring the mixture to a simmer.
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Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld together.
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Season with salt and pepper to taste. If desired, use a fork to mash some of the chickpeas and mango to thicken the curry.
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Serve the curried mango and chickpea pot over rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 256kcal
- Total Fat : 9g
- Saturated Fat : 6g
- Cholesterol : 0mg
- Sodium : 399mg
- Total Carbohydrates : 40g
- Dietary Fiber : 10g
- Sugar : 18g
- Protein : 6g
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