Sweet and spicy, and super simple!

prep time 10 mins total time 45 mins serves 4


curry paste

  • 1 mango

  • 1 onion

  • 3 garlic cloves

  • 1 thumb of ginger

  • 1 green chilli

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 tsp garam masala

  • 1 tsp coriander

  • 1/2 tsp cinnamon

  • 1/2 tsp chilli

  • Juice of a lime

  • Bunch of coriander stalks

  • 2 tins chickpeas

  • 1 tin coconut milk

  • Handful of spinach

  • Salt and pepper

  • Coriander

  • Rice



  1. Put your rice on to cook.

  2. Roughly chop the onion, garlic, ginger and chilli and add to a food processor or powerful blender.

  3. Cut up the mango and add into the blender. Give it a squeeze to get the remaining juice out of it. Add the remaining ingredients of the curry paste and blend.

  4. Heat up a pan with a dash of oil and then add in the curry paste and stir fry for five minutes.

  5. Rinse and add the chickpeas along with the coconut milk.

  6. Bring to a boil and simmer for 30 minutes, or until the curry has reduced.

  7. Add in the spinach and stir through until wilted.

  8. Serve over rice with a dollop of mango chutney and a sprinkle of coriander.


  • This is one of my new favourite curries, as it is so full of flavour! The paste can be used in a variety of ways with whatever combination of vegetables (or even lentils) you like.

  • Adjust the spice level to your liking (leave out the chilli powder if the green chilli is enough as it is)