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Chickpea Curry With Mango and Coconut Milk

Chickpea Curry With Mango and Coconut

Recipe contributed by Joey's Plate

Serves 4-5




  1. Strain mango chunks, reserving the pineapple juice for another recipe or to drink. 
  2. In a high speed blender, purée mango chunks until smooth, transfer to a bowl and set aside.
  3. Rinse blender then purée chopped onion, ginger, garlic and water until smooth.
  4. In a large skillet, heat oil and lightly brown cumin seeds over high heat about 1 minute, stirring regularly so they don't burn.
  5. Reduce heat to medium-high, add oil and heat for a few more seconds.
  6. Add the puréed onion mixture and cook for 10 minutes, stirring occasionally.
  7. Add turmeric, cinnamon, curry powder and salt, then stir until combined.
  8. Add coconut milk, coconut sugar and puréed mango, then bring sauce to a boil, stirring frequently.
  9. Reduce heat to medium-low, cover and let simmer for 10 minutes.
  10. During this time, begin cooking rice according to instructions on package.
  11. Add the chickpeas and chopped yellow bell pepper and simmer uncovered for 10 minutes, stirring frequently.
  12. Serve over basmati rice and garnish with chili flakes, green onions and cilantro.