Mango Chickpea Curry

Classic mango curry now gets even better with chickpeas in vegan and gluten-free style! This awesome Indian dish is ready in 30 minutes nad it's sweet and lightly spicy. It has a lot of real Indian flavour. It can be served with rice, papadams or naan!

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Course: Main Course

Cuisine: Indian

Keyword: 30 minutes, chickpeas, Curry, Garam Masala, Indian, mango

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 427.7kcal

Equipment

Food Processor

Ingredients

1 red or yellow onion chopped
3 cloves garlic minced
1 tbsp ginger paste
1 small red chilli pepper
1 tbsp neutral oil
1 tsp mustard seeds
1 tsp Garam Masala
1/2 tsp cumin seeds
2 bay leaves
2 ripe large mangos
1 can coconut milk
1 tbsp rice wine vinegar ¹⁾
1 tbsp maple or rice malt syrup ²⁾
1 can chickpeas rinsed and drained
1/4 tsp cracked black pepper
1/2 tsp salt
Coriander leaves for garnish

To serve with:

1 cup long-grain rice cooked
Papadams
Naans

Instructions

Place the onion, garlic, ginger, and chilli pepper in a food processor and process until smooth.
Heat oil in a saucepan and add the blended paste. Cook for 2 minutes, then add all the spices and bay leaves. Cook for additional 3 minutes.
Cut the mangos in half, removed the stone and scoop out the flesh. Place it in the blender and blend until it's smooth. Add the mango purée to the saucepan with the garlic paste. Stir to combine. Cook for 5 minutes.
Now add coconut milk, maple or rice malt syrup, and rice vinegar. Stir and cook for 10 minutes over medium heat. Stir occassionally.
As the last, add chickpeas. Lower the heat and cook for 5 minutes. Taste and add salt and pepper according to your preferred taste. Remove the bay leaves.
Divide the curry between two to three plates. Garnish with fresh coriander leaves. Serve with cooked rice, papadams or naans (gluten-free if you wish).

Notes

1) It can be substituted with apple cider vinegar or white vinegar.

2) It can be substituted with brown sugar.

Nutrition