MANGO & COCONUT CHICKPEA CURRY
Sweet and spicy, and super simple!
prep time 10 mins total time 45 mins serves 4
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
Put your rice on to cook.
Roughly chop the onion, garlic, ginger and chilli and add to a food processor or powerful blender.
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.
Heat up a pan with a dash of oil and then add in the curry paste and stir fry for five minutes.
Rinse and add the chickpeas along with the coconut milk.
Bring to a boil and simmer for 30 minutes, or until the curry has reduced.
Add in the spinach and stir through until wilted.
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)