Mango chickpea curry

This fresh and tasty mango and chickpea curry is perfect for Meat-free Monday
Mango Chickpea Curry
ITP Images
Mango Chickpea Curry
October 14, 2018
Preparation Time 10 minutes
Cooking Time 35 minutes
Serves 4
PHOTO BY Efraim Evidor
RECIPE BY Mart Leisegang
FOOD STYLING BY Mart Leisegang


3 mangoes, any variety
2 tbsp olive oil
1 tsp spinneysFOOD Cumin Seeds
2 bay leaves
1 medium red onion, minced
2 cloves garlic, minced
2cm piece spinneysFOOD Organic Ginger, grated
½ tsp spinneysFOOD Ground Cinnamon
1 tsp garam masala
2 tsp curry powder
1 tsp spinneysFOOD Cayenne Pepper
2 cups coconut cream
1 tin spinneysFOOD Organic Chick Peas
spinneysFOOD Salt and Pepper, to taste
2 cups spinneysFOOD Jasmine Rice
spinneysFOOD Chilli Flakes, as needed
spinneysFOOD Fresh Coriander, as needed


  • 1

    Dice the mangoes and blend the flesh to create a pulp. Set aside.

  • 2

    Heat the oil in a medium saucepan. Lightly cook the cumin with the bay leaves until fragrant and slightly discoloured.

  • 3

    Add the onions, garlic and ginger. Cook for about 8 minutes on low heat until the onions are completely cooked and transparent.

  • 4

    Add the cinnamon, garam masala, curry powder and cayenne pepper and cook for a further 3 minutes.

  • 5

    Add the mango pulp, coconut cream and chickpeas and mix well. Season with salt and pepper.

  • 6

    Simmer for 20 minutes.

  • 7

    In the meantime cook the rice according to packet instructions.

  • 8

    Serve the curry with hot rice and garnish with chilli flakes and fresh coriander.


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