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Indian Chickpea Mango Curry | Fruity & Aromatic
(0)
30 min
Quick
Gurkerl Küche
Cremig-fruchtiges indisches Kichererbsen-Curry mit reifer Mango, Kokosmilch und aromatischen Gewürzen. Ein herrlich exotisches Hauptgericht, serviert mit duftendem Basmatireis.
Preparation method
Preparation
Peel and finely chop the onion, garlic, and ginger. Peel the ripe mango, remove the flesh from the stone, and cut into approx. 1.5 cm cubes. Drain the chickpeas in a sieve and rinse thoroughly with cold water.
Cook the basmati rice in lightly salted water for approx. 12 minutes according to the package instructions, drain, and keep covered and warm.
Cooking the curry
Heat the vegetable oil in a large pot or deep pan over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Add garlic and ginger and sauté for 1 minute.
Chef's tip
If you prefer a creamier consistency, you can lightly mash a small portion of the chickpeas and mango pieces with a wooden spoon or potato masher before serving.
The curry tastes even more aromatic the next day as the spices infuse perfectly overnight.
Ingredients
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