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Indian Mango Chickpea Curry | Fruity & Spicy
(0)
35 min
Quick
Knuspr-Küche
Ein herrlich aromatisches Sommercurry: Zarte Kichererbsen und fruchtig-süße Mango vereinen sich in einer cremigen Kokos-Currysauce mit frischem Ingwer, Garam Masala und Koriander zu einem unvergleichlichen Genuss.
Ingredients
Preparation method
Preparation
Cook the basmati rice in lightly salted water according to package instructions and then set aside warm.
Peel and finely chop the onion, garlic, and ginger. Peel the mango, cut the flesh away from the pit, and cut into bite-sized cubes. Drain the chickpeas in a sieve and rinse with cold water.
Preparing the Curry
Heat the coconut oil in a large pot or deep skillet over medium heat. Sauté the onion, garlic, and ginger for about 3–4 minutes until translucent.
Chef's tip
For an even fruitier touch, puree half of the mango with an immersion blender before cooking and stir it directly into the coconut milk.
If you like it a bit spicier, you can add a finely chopped red chili pepper when sautéing the aromatics.
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