Curried mango & chickpea pot - Good Food Middle East
Quick and easy 20-minute meal with just 200-400 calories, perfect for a healthy summer lunch. Enjoy a super-satisfying salad after a long day at work!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Colander
- Peeler
- Airtight container
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)
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