Chickpea Curry With Mango and Coconut Milk

Recipe contributed by Joey's Plate

Serves 4-5

INGREDIENTS:

• 1 cup mango chunks
• 1 medium yellow onion, chopped
• 1 Tbsp fresh ginger, chopped
• 2 cloves garlic, minced
• 3 Tbsp water
• ¼ tsp whole cumin seeds
• 2 tsp virgin coconut oil
• 1 ½ tsp ground turmeric
• ¼ tsp ground true cinnamon
• 2 tsp ayur masala curry powder
• ½ tsp sea salt 
• 1 can curry masala coconut milk 
• 2 tsp coconut sugar
• 400 mL can chickpeas, drained and rinsed
• 1 yellow bell pepper, chopped
• 2 cups uncooked basmati or brown rice

• Crushed chili pepper
• Green onions, chopped
• Fresh cilantro

DIRECTIONS:

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.