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Chickpea Coconut Mango Curry (Vegan + GF)
This Chickpea Coconut Mango Curry is fresh and fruity, hearty and satisfying, and super nutritious!
Course
Main Course
Cuisine
Asian
Keyword
chickpea coconut curry, mango curry, vegan curry
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
407
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
coconut oil
(or sub vegetable or rapeseed oil)
1
onion
, diced
2
garlic cloves
, minced
1
cm
(
½
inch
)
ginger
, peeled and minced
1
heaped teaspoon
curry powder
to taste
1
teaspoon
ground turmeric
150
ml
(
⅔
cup
)
coconut milk
Handful
fresh coriander (cilantro)
, roughly chopped
2
tablespoons
lime juice
1
vegetable stock cube
(ensure gluten-free if necessary)
400
g
(
14
oz
)
tin of chickpeas
, drained and rinsed
1
carrot
, drained and rinsed
1
ripe but firm mango
, peeled and diced
50
g
(
⅓
cup
)
cashew nuts
Salt
to taste
200
g
(
7
oz
)
spinach
(or sub kale)
To serve (optional):
Cooked brown or white rice
Instructions
Heat up the oil in a large pan and add the onion, garlic and ginger once hot
Fry for around 10 minutes until softened
Add the curry powder and turmeric fry for about a minute until fragrant
Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes until the carrot is cooked through
Add the spinach and simmer for another few minutes until wilted
Leftovers keep well covered in the fridge for a few days, and can be frozen
Nutrition
Calories:
407
kcal
|
Carbohydrates:
48
g
|
Protein:
14
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Sodium:
236
mg
|
Potassium:
924
mg
|
Fiber:
11
g
|
Sugar:
15
g
|
Vitamin A:
7823
IU
|
Vitamin C:
40
mg
|
Calcium:
130
mg
|
Iron:
7
mg