"For the love of Mango!
Curry tastes amazing with hearty chickpeas, sweet juicy mango and plump prawns in a delightful coconut milk sauce. Make this for lunch or dinner!"
Mango, chickpea and prawn curry
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- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 400ml coconut milk
- 1 large onion, finely diced
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 175g frozen mango, thraw then use
- 400g chickpeas, drained and rinsed
- 180g Raw king prawns
- 1 tbsp vegetable oil
- 3 tbsp mild curry powder
- 1 tsp of turmeric powder
- 1 tbsp chilli flakes
- 1 spring onion
- 2 tsp lime juice
- salt and freshly ground black pepper
- 1 tsp chilli flakes
- fresh coriander
Method
Step 1
Heat the oil in a pot over medium heat, add onion and garlic. Sauté for 5-8 minutes until the onions have softened. Add in prawns and the curry powder. Add salt, pepper, chilli powder - cook prawns until pink (As I don’t want to overcook the prawns, I remove them from the pot)
Step 2
Add in the mango chunks, lime juice, coconut milk, chilli flakes and grated ginger. Stir and bring to a simmer for about 5 mins. Taste and adjust the seasoning if needed to be.
Step 3
Add the chickpeas, spring onions and a dash of turmeric powder, stir and cover with the lid and let that simmer for 15 mins on low heat. Add back the prawns and stir thoroughly so the prawns coat the flavourings.
Step 4
Lastly, add a handful of chopped fresh coriander and then you are ready to enjoy with rice or roti.