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. Peel and puree the mango, removing the pit.
2. Heat a large frying pan over high heat and add the olive oil. Sauté the onion, garlic, and ginger for 5 minutes or until fragrant.
3. Reduce the heat to medium and add the cumin, coriander, turmeric, and garam masala. Sauté for another 5 minutes until fragrant.
4. Add the chopped red bell pepper and sauté for 5 minutes until seared.
5. Mix in the chickpeas and mango puree. Add water to achieve desired thickness and cook until the bell pepper is softened and chickpeas are heated through.
6. Stir in the spinach, coconut milk, and salt. Cook for an additional 3 minutes, then remove from heat and serve.

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