Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Meike, 09/06/09
Indian Curry with Chickpeas and MangoIngredients (use vegan versions): 1 - 14 ounce can chickpeas, drained
2 fresh tomatoes, chopped (or 1 - 14 ounce can tomatoes)
1/2 cucumber, chopped
1 large onion, chopped
1 cup coconut milk (about 1/2 of a 14 ounce can)
2 tablespoons red curry paste (i use Patak's mild curry)
1 mango, chopped
1 tablespoon oil
Directions:This recipe is absolutely delicious and very hard to screw up!
1) Heat the oil in a large, deep frying pan. Add the onions and let simmer untill the onions become translucent. Add the curry paste and stir around for 1 minute. Add the coconut milk and the chickpeas and let simmer for a couple of minutes. Then add the cucumber and tomatoes and let simmer for another couple of minutes. At last, add the mango, let simmer until the mango is warm.
It basically comes down to throwing everything together in a large pan. How long you put between the every step isn't really important.
If you're using canned tomatoes, also add some of the liquid, it actually tastes quite nice. You can add as much coconut milk if you like to make it more moist or not.
Serve with some fresh naan-bread or pappadums (indian crisps), yummy!
Source of recipe: This recipe comes from the website of the supermarket Albert Heijn in Holland. I found it on their website, modified it a little bit and it is awesome!!
Makes: 2 big servings, Preparation time: 10 minutes, Cooking time: 15 minutes
