Coconut Mango Chickpea Curry
Ingredients
- 2 cans chickpeas, rinsed and drained
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 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
- 1/4 tsp turmeric
- 1 tbsp tomato paste
- 2 cups chopped cauliflower florets
- 1 tbsp chickpea flour
- Salt to taste
Preparation
In a large sauce pan or pot, add onion and sauté until softened.
Add in ginger, garlic, tomato paste, turmeric, 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, chickpea flour, 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 serve.
