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Indian Chickpea Mango Curry | Fruity & Creamy
(0)
35 min
Quick
Gurkerl Küche
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 off the pit, and cut into bite-sized cubes. Rinse the chickpeas in a colander and drain well.
Cook the basmati rice in lightly salted water according to package instructions, then keep warm. If desired, bake the naan bread in the oven at 180 °C for about 3–5 minutes until crispy.
Preparing the curry
Heat the vegetable oil in a large frying 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 deliciously fragrant.
Chef's tip
If you like it spicier, you can sauté half a finely chopped fresh red chili pepper along with the onions.
Leftovers can be stored in the refrigerator for up to 3 days – once infused, the curry tastes almost better the next day!
Ingredients
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