Curried Mango Chickpea Pot Food

THAI MANGO CHICKPEA CURRY

Thai Mango Chickpea Curry image

An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Time 25m

Number Of Ingredients 13

Ingredients

1 tablespoon light oil, ((such as canola or vegetable))
1 yellow onion, (sliced)
1 red bell pepper, (sliced)
3 tablespoons Thai yellow curry paste
3 cloves garlic, (minced)
1 inch piece fresh ginger, (peeled and minced)
1 400ml can full-fat coconut milk
1 cup vegetable broth
1 19oz can chickpeas, (drained and rinsed (or 2 cups cooked))
2 cups mango chunks, (2 large mangoes) (fresh or frozen)
1/4 teaspoon salt
1 handful cilantro, (roughly chopped)
Cooked rice for serving

Steps:

In a large skillet or pot heat the oil over medium-high heat. When hot add the onion and red pepper and saute until the onions turn translucent and begin to brown, about 5 minutes.
Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring. Now add the coconut milk, vegetable broth, chickpeas, mango chunks and salt. Bring to a simmer and cook for about 10 - 15 minutes until the sauce has reduced a bit. Garnish with cilantro and serve with cooked rice.

Nutrition Facts : ServingSize 1 (1/4th of the recipe without rice), Calories 121 kcal, Carbohydrate 19 g, Protein 20 g, Fat 4 g, Sodium 384 mg, Fiber 2 g, Sugar 15 g

CURRIED MANGO - TRINIDAD

Curried Mango - Trinidad image

Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.

Provided by WizzyTheStick

Categories Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 green mangoes
2 tablespoons trinidadian curry powder
1 cup water
1 tablespoon vegetable oil
2 garlic cloves, shredded
1 teaspoon salt
2 tablespoons sugar
hot pepper (optional) or west indian pepper sauce (optional)
2 teaspoons massala mixed spice (preferably anchar massala but garam massala will work as well)

Steps:

Cut mango lengthwise through the seed into 6 or eight pieces.
Discard inner part of seed. Wash and set aside.
Mix curry powder in 1/2 cup water to make a paste.
Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
Add mangoes and stir to coat with curry.
Add remaining water, garlic, salt sugar and hot pepper.
Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
Taste mango and add more sugar if mangoes are too tart.
Sprinkle with anchar massala and stir well.
Remove from the heat.
Adjust salt and pepper.

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MANGO CURRY CHICKPEAS - 1 POT 30 MINS - VEGAN RICHA

Web Jun 11, 2017 Easy 1 pot Mango Curry Chickpeas. This Mango Curry is creamy, mangoey and perfect when paired with chickpeas, vegetables …
From veganricha.com
Ratings 28
Calories 212 per serving
Category Main

In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside.
Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds change color. Add bay leaves, and cloves and cook until the bay leaf changes color.
Add the pureed onion and cook until the onion mixture is dry and does not smell raw (if you dont cook the onion long enough the sauce will taste oniony in the end). Stir occasionally to avoid sticking, 8 to 10 minutes (Cook time will be shorter with minced onion etc vs pureed.). Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango pulp, salt, and mix well.
Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tang, add 1/2 tsp sugar or maple for sweetness if the mango was not sweet enough. Add a dash of black pepper. At this point you can fold in some baby greens. For creamier, fold in some vegan cream (cashew cream, soy cream etc).

Curried Mango Chickpea Pot Food

THAI MANGO CHICKPEA CURRY

An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice.

CURRIED MANGO - TRINIDAD

Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.

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