"Classic mango curry now gets even better with chickpeas in vegan and gluten-free style! This awesome Indian dish is ready in 30 minutes nad it's sweet and lightly spicy. It has a lot of real Indian flavour. It can be served with rice, papadams or naan!"
Mango Chicpea Curry (Vegan and Gluten-free)
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Prep time: 5mins
Cook time: 25mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 red/yellow onion
- 1 tbsp ginger paste
- 1 red hot chilli
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 1 tsp Garam Masala
- cumin seeds
- 2 bay leaves
- 2 ripe mangos
- 1 can (28 oz) coconut milk
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- rinsed and drained chickpeas
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- Garnish coriander leaves
- 1 cup to serve long-grain rice
- to serve naan
- to serve pappadams
Method
Step 1
Place the onion, garlic, ginger, and chilli pepper in a food processor and process until smooth.
Step 2
Heat oil in a saucepan and add the blended paste. Cook for 2 minutes, then add all the spices and bay leaves. Cook for an additional 3 minutes.
Step 3
Cut the mangos in half, removed the stone and scoop out the flesh. Place it in the blender and blend until it's smooth. Add the mango purée to the saucepan with the garlic paste. Stir to combine. Cook for 5 minutes.
Step 4
Now add coconut milk, maple or rice malt syrup, and rice vinegar. Stir and cook for 10 minutes over medium heat. Stir occasionally.
Step 5
As the last, add chickpeas. Lower the heat and cook for 5 minutes. Taste and add salt and pepper according to your preferred taste. Remove the bay leaves.
Step 6
Divide the curry between two to three plates. Garnish with fresh coriander leaves. Serve with cooked rice, papadams or naans (gluten-free if you wish).