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Ein herrlich aromatisches indisches Sommer-Curry mit nussigen Kichererbsen, saftig-süßer Mango und cremiger Kokosmilch. Serviert mit duftendem Basmatireis.
Preparation method
Preparation
Peel and finely chop the onion, garlic, and fresh ginger. Peel the mango, cut the flesh away from the pit, and dice into bite-sized cubes. Rinse the chickpeas in a sieve and drain well.
Cook the basmati rice in lightly salted water according to package instructions, then keep warm. If desired, warm the naan bread in the oven at 180 °C for about 3–5 minutes until crispy.
Making the curry
Heat the vegetable oil in a large pan or wok over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Add the garlic and ginger and sauté for 1 minute until fragrant.
Chef's tip
If you prefer it spicier, you can sauté half a finely chopped fresh red chili pepper along with the onion.
Leftovers can be stored in the refrigerator for up to 3 days – once the flavors infuse, the curry tastes almost even better the next day!
Ingredients
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