Chickpea and Mango Curry
Chickpea and Mango Curry Valentina P An easy 30-minute plant-based curry recipe made with canned chickpeas, fresh mango, ginger, and creamy coconut milk.
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Cooking tools:
- Pot
- Stove
- Spatula
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 2 cups mangos, peeled and diced (Note 1)
- 1 (15 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 yellow onion, diced
- 2 celery stalks, chopped
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne
- fresh cilantro, for topping
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