Mango Chickpea Curry | ProVeg International

Ingredients

• 250 g brown rice (or whole wheat couscous)
• 1 tbsp oil
• 1 onion (diced)
• 3 tbsp mild curry paste
• 600 g Asian wok vegetable mix
• 1 large can(s) chickpeas ((or two small cans) ~500g drained)
• 1 can(s) diced tomatoes
• 100 ml coconut milk
• 1 mango
• salt & pepper (to taste)
• 1 handful(s) coriander leaves (fresh)