Indian Curry with Chickpeas and Mango
1 tablespoon oil
1 large onion, chopped
2 tablespoons red curry paste (I use Patak's mild curry)
1 cup coconut milk (about 1/2 a 14 ounce can)
1 (14- ounce) can chickpeas, drained
2 fresh tomatoes, chopped
1/2 cucumber, chopped
1 mango, chopped
This recipe is absolutely delicious and very hard to screw up!
1. Heat the oil in a large, deep frying pan. Add the onions and let simmer untill the onions become translucent. Add the curry paste and stir around for 1 minute.
2. Add the coconut milk and the chickpeas and let simmer for a couple of minutes. Then add the cucumber and tomatoes and let simmer for another couple of minutes.
3. At last, add the mango, let simmer until the mango is warm.
Serve with some fresh naan-bread or pappadums (indian crisps), yummy!
Source of recipe: This recipe comes from the website of the supermarket Albert Heijn in Holland. I found it on their website, modified it a little bit and it is awesome!!
SO HOW'D IT GO?
;)b Great! I followed the recipe exactly, turned out nicely! Thank you!
This works fairly well so long as you measure things out correctly (be careful with the coconut milk). I thought it tasted good, but the curry paste was a bit too mild for my tastes. If you like it spicy, definitely get a stronger curry.