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.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 25m
Number Of Ingredients 13
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
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
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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- 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.
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