Coconut Mango Chickpea Curry
Ingredients
- 2 cans chickpeas, rinsed and drained
- 1 small onion, diced
- 5-6 garlic cloves, minced
- 2 inch ginger, peeled and minced
- 1 cup thawed frozen mango or 1 fresh mango, diced
- juice and zest of 1 lime
- 2 cans lite coconut milk or 3 cups unsweetened oatmilk
- 1 tsp Garam Masala
- 1 tbsp curry powder
- 1 tbsp tomato paste
- 2 cups chopped cauliflower florets
- 1 tbsp maple syrup or sugar (optional, good to add if your mango is not ripe)
- salt to taste
Preparation
In a large sauce pan or pot, add onion and sauté until softened
Add in ginger, garlic, tomato paste, curry powder and Garam masala
Stir and sauté for a minute or until fragrant
Add in cauliflower and a splash of milk and sauté an extra minute
Add chickpeas and remainder of milk
Stir together and bring to a simmer
Simmer on low heat for 10 minutes
Add in mango, stir and cook for another 3 minutes
Remove from heat and add the lime juice and zest
Stir, add salt to taste and/or sweetener as desired and serve
