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Chickpea and Mango Coconut Curry
Serves 6
Ingredients:
1 yellow onion, diced
2 tablespoons minced ginger
6 cloves garlic, minced
1 teaspoon garam masala
1 tablespoon tomato paste
1 tablespoon curry powder
2 cups chopped cauliflower florets
2 cans coconut milk, 13.5 oz. each
2 cans chickpeas, rinsed and drained, 15.5 oz. each
1 cup diced mango
2 tablespoons lime juice
Salt, to taste
Directions:
Place the onion into a large saucepan, bring to medium heat. Cook until onions have softened.
Add the ginger, garlic, garam masala, tomato paste and curry powder. Stir and cook for about 1 minute.
Add in the cauliflower and pour a splash of coconut milk over top. Cook and stir for 1 minute.
Add the chickpeas and remaining coconut milk. Stir together and bring to a simmer on low heat for 10 minutes.
Add the mango to the saucepan. Stir and cook for an additional 4 minutes.
Remove the saucepan from the heat. Spritz with lime juice and sprinkle the salt over top. Stir together until well incorporated.
Spoon onto serving plates and enjoy!
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