Description

This mango coconut chickpea curry is flavorful, creamy and vibrant. Perfect for those looking for a mild, sweet curry and only requires simple ingredients.

Ingredients

Scale

1 small onion, diced
5–6 cloves garlic, minced
2 inch piece of fresh ginger, minced
1 tbsp tomato paste
1 tbsp curry powder
1 tsp garam masala
2 cans chickpeas, rinsed and drained
2 cups chopped cauliflower florets
2 cans lite coconut milk
Juice and zest of 1 lime
1 cup mango, diced
1 tbsp maple syrup (optional)
Salt to taste

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Instructions

In a large non-stick sauce pan or pot, add onion and sauté until softened. If you use oil, add a small amount to prevent sticking.
Add in ginger, garlic, tomato paste, curry powder and Garam masala. Stir and sauté for a minute or until fragrant.
Add in cauliflower and a splash of coconut milk and sauté an extra minute then add in chickpeas and remainder of coconut milk.
Stir together and bring to a simmer. Simmer on low heat for 10 minutes.
Add in mango, stir and cook for another 3-5 minutes or until curry has thickened.
Remove from heat and add the lime juice and zest.
Stir, add salt to taste and/or sweetener as desired and serve.

Notes

You can opt out of coconut milk and replace with 3 cups unsweetened oat milk.

If your curry is too mild, adjust the salt and sweetness to your preference.

If curry is too watery, add 1 tbsp of chickpea flour to help thicken the curry. Make sure to stir well to prevent clumping.