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Healthy Recipes

Healthy Recipes

Paula Fenegan Recipe

Keralan Chickpea & Mango Cur

A really quick and tasty vegetable curry, using humble chickpeas, keralan curry paste and tasty mango

Course Main Course
Cuisine Indian
Keyword chickpeas, mango
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people


  • 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


  1. chop up the onion, peppers, mushrooms, courgette.

  2. add coconut oil to pan and fry the onion, peppers & mushrooms for a few minutes.

  3. Add the massiman curry paste and stir. Drain tin of chickpeas  and add to pan with tin cherry tomatoes  and courgette.

  4. 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.


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Butternut squash and lentil massiman curry
17 August 2021
Dinner, Lunch