Chickpea and Spinach Mango Curry

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  10g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Garam Masala

  Badia

  2 tsp or 48g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mangos

  Raw

  1 ½ cup, sliced or 248g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Spinach

  Raw

  2 cup or 60g

• Salt

  Table

  1 dash or 0.4g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

Directions

1. Finely chop the onion, garlic, and ginger. Roughly chop the bell pepper. Puree the mango after peeling and removing the pit.
2. Heat a large frying pan over high heat and add the oil. Add onion, garlic, and ginger to the pan and sauté for 5 minutes or until fragrant.
3. Reduce the heat to medium. Add the spices and sauté for 5 minutes or until fragrant.
4. Add the red bell pepper and sauté for 5 minutes or until the outside is seared.
5. Add chickpeas and mango puree to the pan and mix. Add water until the curry reaches your desired thickness. Cook until the bell pepper is softened and the chickpeas are heated through.
6. Add the spinach, coconut milk, and salt to the curry and cook for another 3 minutes. Remove from heat and serve.

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