Curried Mango Chickpea Pot Recipes
CURRIED MANGO & CHICKPEA POT
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
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
CURRIED MANGO - TRINIDAD
Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.
Provided by WizzyTheStick
Categories Mango
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut mango lengthwise through the seed into 6 or eight pieces.
- Discard inner part of seed. Wash and set aside.
- Mix curry powder in 1/2 cup water to make a paste.
- Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
- Add mangoes and stir to coat with curry.
- Add remaining water, garlic, salt sugar and hot pepper.
- Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
- Taste mango and add more sugar if mangoes are too tart.
- Sprinkle with anchar massala and stir well.
- Remove from the heat.
- Adjust salt and pepper.
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MANGO CHICKPEA CURRY (VEGAN) - CROWDED KITCHEN
From crowdedkitchen.com
5/5 (3)Total Time 40 minsCategory DinnerCalories 467 per serving
- Add mango, coconut milk, water, apple cider vinegar, lemon juice, curry powder, salt, cinnamon, and red pepper flakes to a blender and blend at high speed until smooth and creamy.
- Heat coconut oil in a large sauté pan or skillet heated to medium. Add onions and sauté for 6-7 minutes. Add garlic and ginger and cook for additional 2-3 minutes, stirring often.
- Add broccoli and cook for 3 minutes. Add spinach and cook for an additional 2 minutes. Once spinach is wilted, add the chickpeas to the pan with the chopped cilantro.
- Pour in mango curry sauce and stir well. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes.
MANGO CURRY CHICKPEAS - 1 POT 30 MINS - VEGAN RICHA
From veganricha.com
Ratings 28Calories 212 per servingCategory Main
- In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds change color. Add bay leaves, and cloves and cook until the bay leaf changes color.
- Add the pureed onion and cook until the onion mixture is dry and does not smell raw (if you dont cook the onion long enough the sauce will taste oniony in the end). Stir occasionally to avoid sticking, 8 to 10 minutes (Cook time will be shorter with minced onion etc vs pureed.). Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango pulp, salt, and mix well.
- Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tang, add 1/2 tsp sugar or maple for sweetness if the mango was not sweet enough. Add a dash of black pepper. At this point you can fold in some baby greens. For creamier, fold in some vegan cream (cashew cream, soy cream etc).
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