Mango and chickpea curry

Method

1. Peel the mango, slice the flesh off the stone and cut it into 2 cm cubes. Drain and rinse the chickpeas. Chop the onion finely, cut the pepper into 2 cm pieces, crush the garlic and grate the ginger.
2. Rinse the rice in a sieve and put it in a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes, then switch off and leave it covered.
3. Heat the olive oil in a large pan over a medium heat. Cook the onion and pepper with a pinch of salt for 7 minutes until soft. Stir in the garlic, ginger, curry powder and turmeric for 1 minute.
4. Add the chickpeas, coconut milk and 100 ml of water. Simmer for 12 minutes, until the sauce is thick enough to coat the chickpeas.
5. Fold in the mango and warm it through for 2 minutes, without cooking it to mush. Add the juice of half the lime and season well with salt and pepper.
6. Roughly chop the coriander. Fluff the rice with a fork and serve the curry over it, scattered with coriander and with the other half of the lime in wedges.

Tip Use a mango that is ripe but still firm, so the cubes survive the pan. Frozen mango chunks are a decent stand-in, added the same way.

Photo made with AI.

From Nosha · nosha.app