Curried Mango Chickpea Pot Recipes

CURRIED MANGO & CHICKPEA POT

Curried mango & chickpea pot image

Make this spiced mango, red cabbage, spinach and chickpea salad as a speedy packed lunch for one. It's not only tasty, but healthy too, delivering three of your 5-a-day

Provided by Esther Clark

Categories Lunch

Time 15m

Number Of Ingredients 10

Ingredients

200g chickpeas , drained and rinsed
2 tbsp fat-free Greek yogurt
½ lemon , juiced
1 heaped tbsp korma curry paste
½ carrot , julienned or grated
70g red cabbage , shredded
50g baby spinach , shredded
40g mango , finely diced
½ tsp nigella seeds
½ small red chilli , finely sliced (deseeded if you want less heat)

Steps:

Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli.

Nutrition Facts : Calories 327 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

CURRIED MANGO - TRINIDAD

Curried Mango - Trinidad image

Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.

Provided by WizzyTheStick

Categories Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 green mangoes
2 tablespoons trinidadian curry powder
1 cup water
1 tablespoon vegetable oil
2 garlic cloves, shredded
1 teaspoon salt
2 tablespoons sugar
hot pepper (optional) or west indian pepper sauce (optional)
2 teaspoons massala mixed spice (preferably anchar massala but garam massala will work as well)

Steps:

Cut mango lengthwise through the seed into 6 or eight pieces.
Discard inner part of seed. Wash and set aside.
Mix curry powder in 1/2 cup water to make a paste.
Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
Add mangoes and stir to coat with curry.
Add remaining water, garlic, salt sugar and hot pepper.
Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
Taste mango and add more sugar if mangoes are too tart.
Sprinkle with anchar massala and stir well.
Remove from the heat.
Adjust salt and pepper.

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