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Chickpea Mango Curry

Yogaville Recipes   |   March 18, 2017  |   by  ~Yogaville

On any given day at Yogaville, you can always find the kitchen team busy at work preparing a delicious vegetarian meal.  This past weekend was no exception.  One of Yogaville’s top chefs, Karuna, gave us a sneak-peak into the kitchen and shared her recipe for Chickpea Mango Curry, a favorite among residents and guests alike.  This curry recipe is vegan and gluten-free, and pairs well with rice.

CHICKPEA MANGO CURRY (serves 5)

Ingredients

Chickpeas:

  • 1 1/2 cups cooked chickpeas
  • 2 teaspoons safflower or other neutral oil
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon salt

Curry:

  • 3/4 cup chopped red onion
  • 1 (1-inch) knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • 1/4 teaspoon cumin seeds
  • 2 bay leaves
  • 4 cloves
  • 1 1/4 cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • Generous dash of black pepper
  • 1/4 teaspoon Garam Masala, for garnish
  • 2 tablespoons chopped cilantro, for garnish

Preparation

1. Chickpeas: Heat the oil in a large skillet over medium heat. When
the oil is hot, tilt the skillet so the oil coats it evenly. Add the
chickpeas and cook, stirring occasionally, for 4 minutes. Add the cayenne,
cinnamon, garam masala, and salt and mix well to coat. Cook for
another 2 minutes and set aside.

2. Curry: In a blender, combine the onion, ginger, and garlic and
blend into a smooth puree with 2 tablespoons of water. Heat the oil in
a large skillet over medium heat. When the oil is hot, add the cumin
seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion
and cook until the onion mixture is dry and does not smell raw. Stir
occasionally to avoid sticking, for 13 to 15 minutes. Add the coconut
milk, mango pulp, salt, and vinegar and mix well. Add the chickpeas
and all the spices from the chickpea skillet to the sauce skillet. Add
a dash of black pepper.

3. Mix, cover, and cook until the sauce comes to a boil, for 5 minutes.
Reduce the heat to low and cook uncovered until the sauce thickens and
desired consistency is achieved, about 15 minutes. Taste and adjust
the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp
was not sweet. Garnish with cilantro and a dash of garam masala and
serve hot. Serve over rice for a very filling meal.

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