Thai Mango Chickpea Curry
An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice.
Servings: 4
Ingredients
- 1 tablespoon light oil (such as canola or vegetable)
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 3 tablespoons Thai yellow curry paste
- 3 cloves garlic minced
- 1 inch piece fresh ginger peeled and minced
- 1 400ml can full-fat coconut milk
- 1 cup vegetable broth
- 1 15oz can chickpeas drained and rinsed (or 1 ½ cups cooked)
- 2 cups mango chunks fresh or frozen (2 large mangoes)
- ¼ teaspoon salt
- 1 handful cilantro roughly chopped
- Cooked rice for serving
Instructions
- In a large skillet or pot heat the oil over medium-high heat. When hot add the onion and red pepper and saute until the onions turn translucent and begin to brown, about 5 minutes.
- Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring. Now add the coconut milk, vegetable broth, chickpeas, mango chunks and salt. Bring to a simmer and cook for about 10 - 15 minutes until the sauce has reduced a bit. Garnish with cilantro and serve with cooked rice.
Notes
This is a sweet curry, meaning the spice is minimal and kid-friendly but if you are a fan of spicy, feel free to add hot sauce or sauté sliced hot chili peppers along with the red peppers and onions. The combo of sweet and spicy is killer... (in a good non-violent vegan way).
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 408kcal | Carbohydrates: 39g | Protein: 9g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 401mg | Potassium: 652mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3806IU | Vitamin C: 74mg | Calcium: 86mg | Iron: 6mg
Find it online:
https://itdoesnttastelikechicken.com/thai-mango-chickpea-curry/Scan the QR code for updates, tips, and to ask me any questions!
