Mango Curry Chickpeas

By Vegan Richa · 40 min

Ingredients

Instructions

1. Blend the onion, ginger and garlic with 2 tablespoons or more of water into a smooth puree (or mince them finely and set aside).
2. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook for 1 minute, until they change color.
3. Add the bay leaf and cloves and cook until the bay leaf changes color.
4. Add the onion puree and cook until the mixture is dry and no longer smells raw, stirring often to prevent sticking, for 8 to 10 minutes (less if you used minced onion).
5. Add the cinnamon, garam masala and cayenne and mix well.
6. Add the coconut milk, mango pulp and salt and mix well.
7. Cover and bring the sauce to a boil, about 5 minutes.
8. Add the chickpeas and mix in. Lower the heat to medium-low and cook uncovered until the sauce thickens to your liking, 10 to 15 minutes.
9. Taste and adjust salt and tang; add lemon juice or vinegar for sourness, and 1/2 teaspoon sugar or maple syrup if the mango is not sweet enough. Add a dash of black pepper. Optionally fold in baby greens or vegan cream for a creamier sauce.
10. Remove and discard the bay leaf and whole cloves if you can find them. Garnish with cilantro, a good dash of garam masala and cayenne, and serve hot.

Summarized from Vegan Richa's video. Watch it for the details.

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