Vegan Mango & Chickpea Curry

Okay, so I’ve officially stopped working full time and gone down to casual work. Which means I don’t have a stable income or wage anymore. It has been hard trying to balance bills, rent, food costs, travel costs and other living expenses (especially in Sydney – 2nd most expensive city to live in). One thing I have realised is eating and buying food is really not that costly at all (if you’re smart about it). I don’t eat meat, so basically everything is pretty cheap! I’ve been cooking up dinners that last me a few nights and I like to put them into containers so I can take them to work if I am on night shift.

When I did my food shopping a few days ago I bought two mangoes, along with some chickpeas (.89c), coconut milk ($1.09) and coconut yogurt (admittedly co-yo is pretty pricey). I saw a recipe for mango chicken and decided to do mango chickpeas. It was my first time using a mango in savory cooking and it turned out really well. It is sweet, creamy, flavorful and easy.


I love chickpeas (in America I think you guys call them garbanzo beans) because they are excellent source of protein, fiber and magnesium! Mango is also great to help your skin glow because of the abundance of vitamins and minerals.


Vegan Mango Chickpea Curry
Serves 2 – 3


Ingredients for Curry
1 brown onion (diced)
3 cloves garlic (minced)
1 1/2 cups coconut milk
1 1/2 cups chickpeas
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 large mango (mango must be ripe and pureed in a blended)
Garnish
Coconut yogurt
Diced fresh mango
Fresh coriander
Extras
Brown rice
Vegan Homemade Flatbread (two ways)

Method
1) Heat 1 teaspoon of coconut oil or extra virgin olive oil in a large frying pan.
2) Once oil is hot, add in the onion and garlic and saute for 4 minutes until onions are slightly brown and soft.
3) Add in the garam masala, cumin, cinnamon, cayenne pepper and salt and pepper to the onion. Saute for a further 2 minutes to release the flavours of the spices.
4) Add in the coconut milk and pureed mango and let simmer on a low heat for 3-4 minutes.
5) Add in the chickpeas (make sure you have rinsed them before putting in).
6) Simmer on a low heat for 5 – 10 minutes until sauce has thickened to the desired consistency.
7) Serve with rice, extra fresh mango, a dollop of coconut yogurt and flat bread.


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IF YOU LIKE THIS, CHECK OUT
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