Paula Fenegan Recipe
Keralan Chickpea & Mango Cur
A really quick and tasty vegetable curry, using humble chickpeas, keralan curry paste and tasty mango
- 1 tin cherry tomatoes
- 1 tbsp Keralan curry paste
- 1 tin chickpeas
- 1/2 mango
- 1 handful spinach leaves
- 1 small onion
- 1 small courgette
- 1 red pepper
- a couple of large mushrooms
- 1 tbsp coconut oil
chop up the onion, peppers, mushrooms, courgette.
add coconut oil to pan and fry the onion, peppers & mushrooms for a few minutes.
Add the massiman curry paste and stir. Drain tin of chickpeas and add to pan with tin cherry tomatoes and courgette.
Cook over a low heat until the vegetables are cooked but have a slight crisp. Then add the handful of spinach and top with the mango.
Serve with rice and yogurt raita
You can make double the quantity and freeze for a later time when you don’t have time to cook. You have a ready made delicious meal on hand.