Coconut Mango Curry with Chickpeas & Vegetables

Step 1

Peel the onion, ginger, and garlic. Add half the onion, the mango, ginger and garlic to the bowl of a food processor or high-powered blender. You can slice the other half of then onion and add to the vegetables you'll be using later if you like.

Step 2

Add the spices (coriander, cumin, turmeric, curry, cloves) and blitz everything until as smooth as possible.

Step 3

Add the coconut milk and blend until perfectly smooth.

Step 4

Heat the oil in a large skillet or wok until smoking hot (should take about two minutes). Add in the vegetables and stir-fry them for five minutes until softened.

Step 5

Add in the mango mixture and the chickpeas. If you want your curry more "saucy" you can optionally add all or part of the vegetable stock

Step 6

Stir and when at a lively simmer, reduce the heat slightly to medium-high and cook for ten minutes until thickened, stirring regularly to prevent the vegetables and chickpeas sticking to the bottom.

Step 7

Add the lime juice to taste, I would suggest adding one tablespoon and seeing in you need to add more. Add salt to taste - this needs to be well-salted, I add one teaspoon for example.

Step 8

Serve hot over steamed rice. You can sprinkle any toppings over for a nice contrast, like chopped scallions, chopped cilantro, chopped peanuts, red pepper flakes, etc.