Mango Coconut Curry with Chickpeas
Ingredients
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cm (1/2 inch) ginger, peeled and minced
- 1 heaped teaspoon curry powder, to taste
- 1 teaspoon ground turmeric
- 150 ml (2/3 cup) coconut milk
- Handful of fresh coriander (cilantro), roughly chopped
- Juice of 1/2 lime
- 1 vegetable stock cube
- 400 g (14oz) tin of chickpeas, drained and rinsed
- 1 carrot, peeled and sliced
- 1 ripe but firm mango, peeled and diced
- 50 g (1/3 cup) cashew nuts
- Salt, to taste
- 200 g (7oz) spinach (or sub kale)
To serve
- Cooked brown or white rice
- Chilli
Preparation
Heat up the oil in a large pan and add the onion, garlic and ginger once hot
Fry for around 10 minutes until softened
Add the curry powder and turmeric fry for about a minute until fragrant
Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes until the carrot is cooked through
Add the spinach and simmer for another few minutes until wilted
