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