Mango & Coconut Chickpea Curry

Sweet and spicy, and super simple!

prep time 10 mins total time 45 mins serves 4

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ingredients

curry paste

• 1 mango

• 1 onion

• 3 garlic cloves

• 1 thumb of ginger

• 1 green chilli

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp garam masala

• 1 tsp coriander

• 1/2 tsp cinnamon

• 1/2 tsp chilli

• Juice of a lime

• Bunch of coriander stalks

• 2 tins chickpeas

• 1 tin coconut milk

• Handful of spinach

• Salt and pepper

• Coriander

• Rice

method

1. Put your rice on to cook.

2. Roughly chop the onion, garlic, ginger and chilli and add to a food processor or powerful blender.

3. Cut up the mango and add into the blender. Give it a squeeze to get the remaining juice out of it. Add the remaining ingredients of the curry paste and blend.

4. Heat up a pan with a dash of oil and then add in the curry paste and stir fry for five minutes.

5. Rinse and add the chickpeas along with the coconut milk.

6. Bring to a boil and simmer for 30 minutes, or until the curry has reduced.

7. Add in the spinach and stir through until wilted.

8. Serve over rice with a dollop of mango chutney and a sprinkle of coriander.

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notes

• This is one of my new favourite curries, as it is so full of flavour! The paste can be used in a variety of ways with whatever combination of vegetables (or even lentils) you like.

• Adjust the spice level to your liking (leave out the chilli powder if the green chilli is enough as it is)

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