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Chickpea and Mango Coconut Curry

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Serves 6 | 
Rich, flavorful, simple to prepare and wholly satisfying.


1 yellow onion, diced
2 tablespoons minced ginger
6 cloves garlic, minced
1 teaspoon garam masala
1 tablespoon tomato paste
1 tablespoon curry powder
2 cups chopped cauliflower florets
2 cans coconut milk, 13.5 oz. each
2 cans chickpeas, rinsed and drained, 15.5 oz. each
1 cup diced mango
2 tablespoons lime juice
Salt, to taste


  1. Place the onion into a large saucepan, bring to medium heat. Cook until onions have softened.
  2. Add the ginger, garlic, garam masala, tomato paste and curry powder. Stir and cook for about 1 minute.
  3. Add in the cauliflower and pour a splash of coconut milk over top. Cook and stir for 1 minute.
  4. Add the chickpeas and remaining coconut milk. Stir together and bring to a simmer on low heat for 10 minutes.
  5. Add the mango to the saucepan. Stir and cook for an additional 4 minutes.
  6. Remove the saucepan from the heat. Spritz with lime juice and sprinkle the salt over top. Stir together until well incorporated.
  7. Spoon onto serving plates and enjoy!
Main Ingredient: Cauliflower, Chickpeas, Coconut Milk
Course: Dinner

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