Thai Mango Chickpea Curry 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

CURRIED MANGO & CHICKPEA POT

Curried mango & chickpea pot image

Make this spiced mango, red cabbage, spinach and chickpea salad as a speedy packed lunch for one. It's not only tasty, but healthy too, delivering three of your 5-a-day

Provided by Esther Clark

Categories Lunch

Time 15m

Number Of Ingredients 10

Ingredients

200g chickpeas , drained and rinsed
2 tbsp fat-free Greek yogurt
½ lemon , juiced
1 heaped tbsp korma curry paste
½ carrot , julienned or grated
70g red cabbage , shredded
50g baby spinach , shredded
40g mango , finely diced
½ tsp nigella seeds
½ small red chilli , finely sliced (deseeded if you want less heat)

Steps:

Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli.

Nutrition Facts : Calories 327 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

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