Chickpea and Mango Curry

Name: Chickpea and Mango Curry
Total time: 30 min
Ingredients: 1 unit mango; 1 unit carrot; 1/2 unit zucchini; 1/2 unit onion; 2 cloves garlic; 1 3/4 cups coconut milk; 2 pinches salt; 1/2 tsp cumin powder; 1 tsp curry powder; 3 tbsp olive oil; 8 oz canned chickpea

ekilu Team

“Today’s dish is amazing. It will blow your mind. This chickpea curry with mango, zucchini, and carrot is absolutely delish! What's more: it’s sooo easy to make.”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

mango

1 unit

carrot

1 unit

zucchini

1/2 unit

onion

1/2 unit

garlic

2 cloves

Pantry ingredients

coconut milk

1 ^3/4 cups

salt

2 pinches

cumin powder

1/2 tsp

curry powder

1 tsp

olive oil

3 tbsp

canned chickpea

8 oz

Instructions

Start by preparing the ingredients. Mince the garlic and cut the onion into strips. Wash the zucchini and cut it into slices or chunks. Peel the carrots and cut into relatively thin slices. Peel and cut the mango into medium pieces. Then open the can of chickpeas. Drain, rinse, and let dry a little.

Heat the olive oil in a large skillet. Add the garlic and onion and fry over medium heat for 1–2 minutes, stirring often. Then add the carrot and zucchini. Fry the vegetables over medium heat for 3–4 minutes, stirring regularly.

Sprinkle the cumin and curry powder over the vegetables. Add the mango, coconut milk, and chickpeas, and season with a little salt. Stir and cook over medium heat for 5 minutes. When the contents of the pan come to a boil, reduce the heat to low and simmer for 15 minutes.