Creamy Mango Coconut Chickpea Curry: A Vegan Delight!

Mango Coconut Chickpea Curry

Today’s recipe is a flavorful and unique Mango Coconut Chickpea Curry that is perfect for a cozy night in or a casual dinner party. The combination of sweet mango, creamy coconut milk, and hearty chickpeas creates a dish that is both comforting and satisfying.

To start, gather these ingredients:

• 1 ripe mango, peeled and diced
• 400ml coconut milk
• 1 can (400g) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 250ml vegetable broth
• 1 lime, juiced
• Handful of fresh cilantro, chopped
• Salt and pepper to taste

For this recipe, you’ll need the following kitchen tools:

• large skillet
• wooden spoon
• sharp knife
• cutting board
• grater

Start by heating some oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until fragrant. Stir in the curry powder and turmeric, letting the spices toast for a minute.

Next, add the diced mango, drained chickpeas, coconut milk, and vegetable broth to the skillet. Allow the mixture to simmer for about 15-20 minutes, letting the flavors meld together and the sauce thicken slightly. Squeeze in the lime juice and season with salt and pepper to taste.

Before serving, sprinkle with fresh cilantro for a pop of freshness. This Mango Coconut Chickpea Curry weighs approximately 1100 grams in total and serves 4 people. Each serving is around 275 grams.

One clever tip for this dish is to add a handful of unsweetened shredded coconut during the last few minutes of cooking for an extra layer of texture and flavor. This unexpected addition will elevate the dish and surprise your guests.

I hope you enjoy this Mango Coconut Chickpea Curry as much as I do. Feel free to customize it with your favorite veggies or spices to make it your own. Happy cooking!