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Chickpea curry with mango

Chickpea curry with mango
Living the Green Life
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Chickpea curry with mango

Living the Green Life

I never actually use fruit in my dinner, I only save this for a tasty homemade snack, as a snack or as a topping for my breakfast. However, fruit can taste quite good through a main course! My mom made this chickpea curry last week without telling me there was mango in it (she knows I'm a huge fruit eater but really only during the day). I tried two bites and was immediately sold! A delicious sweet taste together with a spicy curry is really great and together with the cucumber it makes this curry just a bit fresher. Perfect for the beautiful summer evenings that are (hopefully) coming!

Macros(per serving)

539Kcal

Fat

37% (22 g)

Protein

11% (15 g)

Carbs

52% (70 g)

57 g Net, 13 g Fiber

Rate

Ingredients

Servings

Coconut oil
14 Tbsp
Chickpeas (canned)
100 g
Coconut milk (can)
100 ml
Tomato cubes (can)
100 g
Red onion
12 piece
Garlic
0 cloves
Red curry paste
14 Tbsp
Mango
14 piece
Cucumber
14 piece
Dried turmeric
12 Tbsp
Spinach (fresh)
1 hand
Fresh coriander
0 hands
Brown rice
90 g

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

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Details

Allergens

Nightshade, Legumes

Diet

Vegetarian, Vegan

Course

Dinner

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