Curried Mango Chickpea Pot Recipes

THAI MANGO CHICKPEA CURRY

Thai Mango Chickpea Curry image

An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Time 25m

Number Of Ingredients 13

Ingredients

1 tablespoon light oil, ((such as canola or vegetable))
1 yellow onion, (sliced)
1 red bell pepper, (sliced)
3 tablespoons Thai yellow curry paste
3 cloves garlic, (minced)
1 inch piece fresh ginger, (peeled and minced)
1 400ml can full-fat coconut milk
1 cup vegetable broth
1 19oz can chickpeas, (drained and rinsed (or 2 cups cooked))
2 cups mango chunks, (2 large mangoes) (fresh or frozen)
1/4 teaspoon salt
1 handful cilantro, (roughly chopped)
Cooked rice for serving

Steps:

In a large skillet or pot heat the oil over medium-high heat. When hot add the onion and red pepper and saute until the onions turn translucent and begin to brown, about 5 minutes.
Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring. Now add the coconut milk, vegetable broth, chickpeas, mango chunks and salt. Bring to a simmer and cook for about 10 - 15 minutes until the sauce has reduced a bit. Garnish with cilantro and serve with cooked rice.

Nutrition Facts : ServingSize 1 (1/4th of the recipe without rice), Calories 121 kcal, Carbohydrate 19 g, Protein 20 g, Fat 4 g, Sodium 384 mg, Fiber 2 g, Sugar 15 g

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